I just used this method a couple of weeks ago and it was the pot roast of my childhood. Browned and delicious on the outside, wonderfully pink and juicy on the inside. Add some homemade mayo, a healthy dusting of salt and some good bread (or shoot, even *gasp* Wonder Bread) and it was the best roast beef sandwich I'd had in a long time.
RVA, to me roast beef is either a standing rib roast or an eye of the rib roast. This cut is much beefier in flavor than tenderloin. To me, tenderloin's primary attraction is tenderness, not flavor. That said, a roast beef is one of the easiest things in the kitchen to make. You need a good butcher, a low shallow pan, and most importantly, guests who show up on time. It is difficult to hold roast beef and I hope you are planning to serve it rare to medium rare, to enjoy maximum flavor.
Allow 1 lb. per eater for bone in roast, 12 oz for boneless roast (we prefer bone-in), minimum 5 lb (3 ribs)
Let roast sit at room temp, with following seasoning for 1-1.5 hours prior to roasting
Spice Rub: 2 T Lawry's season salt, 1 T Montreal Steak Seasoning, 2 tsp black pepper, 2 T freshly chopped garlic, 3 T finely chopped onion or shallot
Lightly grease roasting pan that is just large enough to accommodate roast, if too large, juices will burn
Stand up roast on rib rack, massage in spice rub, let it stand
Preheat oven to 425, if you have convection, make sure to use it
Roast meat for 30 min, without opening door, lower temp to 375, roast for total of 18 min/lb to internal temp of 120 for med rare
VERY IMPORTANT - let roast stand for 15-20 min before carving to allow juices to settle
You will get some fat in bottom of roasting pan, spoon off and measure. Add flour in pot to equal amount of fat (3 T drippings = 3T flour), brown well. Add liquid (beef stock, red wine, dash of soy sauce, whatever flavoring you like). Ratio is about 2 T fat, 2T flour to 3/4 cup liquid. Whisk very well and let cook for few minutes. You can add sauteed mushrooms to the gravy if you like that.
DO NOT BRINE MEAT! Brining is for poultry or braising
An excellent cut for roasting is boneless rolled sirlion (UK name.....US name??) You'll need about 200g (9oz) per head and don't try to cook less than about 2lbs as small cuts don't really work. Brush over a little olive oil, grind over some salt and pepper and roast in a pre-heated oven at 400 for 15 mins per pound plus 10-15 mins. NO MORE! Turn off the oven and leave meat in to rest with door ajar for 10 mins.
A bone-in 3 or 4 rib fore-rib roast cooked to the same guidelines is a thing of beauty on any table. Allow 250g/12oz per head.
Alternatively a single rib can be fried for 3 minutes per side in a hot pan and then roast at 400 for about 15/20 mins.
You can't go wrong with a sirloin or "spoon roast" (which is a sirloin). I NEVER roast beef without using a thermometer, I have one of those electronic probes on a wire that you leave in the roast the whole time so you can monitor the internal temp. I prefer it to an instant read type that you can't leave in the oven, and therefore you have to keep poking holes in your meat which can let juices out. Worth every cent, IMO. That being said, pat your roast very dry with paper towels, rub with oil, season well with salt, pepper and garlic powder (garlic powder is optional). Insert thermometer to center of roast. Place on a rack (fat side up) in a roasting pan, put in cold oven set to 450, when oven reaches 450, leave in an addtional 10 min. or until it's nicely browned on the outside. Reduce heat to 250 and roast about 15 - 20 min/lb. or until temp. is about 135 for med rare. After roast browns, you can add some water or beef broth and additional oil if it doesn't have much fat to your pan for gravy makings, if you want. When you take it out of the oven, put onto a warm platter, tent w/foil - DO NOT remove thermometer until it has rested at least 10 min., preferably longer. Follow any gravy recipe you like using the pan juices.
I hope this helps, this works for me :-)
Slicing and eating, as a dinner entree. Preferably with some homemade gravy and roasted potatoes.
I saw this recipe from Epicurious and it looks delish, but there were all these comments about brining and not brining. It looks delish but I don't want to screw it up.
The recipe only has 2 t. salt, so it is not brining, it's just an herb rub for a day or so. You could use less salt if preferred.
I would look for a boneless rib roast (Angus prime is great) for better flavor than tenderloin.
If you have the tenderloin, (called fillet in the recipe) it will be fine, just more costly and less beef flavour.
Both cuts are OK rare or medium, if you have fussy eaters.