Roast Beef

Thoroughly season all sides of the well cleaned and carefully boned roast beef with salt and pepper. Rub with mustard.

Preheat the oven to 180 °C.

Heat the oil in a suitable roasting pan and sear the roast beef thoroughly on all sides.

Now put the roast beef into the hot oven and roast for about 10 minutes. Then reduce the heat to 170 °C, after 20 minutes to 160 °C and after 30 minutes to 150 °C.

In the meantime, turn the meat once and repeatedly baste or brush with gravy. If necessary, add more soup or water.

Depending on the desired degree of doneness, remove the roast beef after 60 minutes (rare) to 90 minutes (well done) and leave it wrapped in aluminum foil in a warm place to rest for about 10 minutes.

If the surface of the roast is not crispy enough shortly before the end of cooking, increase the top heat considerably or switch on the grill coil (caution: browns very quickly).

Deglaze the roast with a little beef broth and let it reduce briefly (preferably in a sauce pan).

Slice the roast beef and serve with the gravy.

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