Recipe detail

Beef Roast beef

21.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: English

Program steps

  • Preheating:
  • 215 °C

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Hot air
100 %
probe icon Termination by core probe temperature
probe icon52 °C
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
joint topside of beef 2 kg
evoo 50 ml
salt 8 g
pepper 3 g
carrots, sliced 6 pcs
veal stock 500 ml


1. Set the oven on dry heat at 200°C (fan speed 2) 2. Set the core probe temperature at 52°C for rare beef, 62°C for medium and 70°C for well done 3. Season the beef joint and rub with evoo 4. Leave for a short while to rest at room temperature 5. Insert core probe and place on a perforated dish, with a dripping tray beneath 6. Cook until core probe ringing tone goes off 7. Meanwhile, boil the carrots in veal stock and retain liquid 8. Reduce on low heat and add the liquid contents in the dripping tray to your gravy 9. Keep reducing until the desired consistency is reached 10. Leave the meat for a while to rest before serving 11. Slice thinly 12. Best served with Yorkshire pudding and gravy

Recommended accessories

GN container Stainless steel full

Stainless wire shelving