Never done this before. I want it medium-rare.

http://www.jamieoliver.com/recipes/b...ect-roast-beef

There is this recipe from Jamie but his is a 1.5kg and mine is 2.1kg so I'm seriously unsure of timings.

So say I seared the beef off first how long and at what temperature would I have to then roast it for (fan assisted) or does anybody have a better way.

Probably no help at this stage but if you get yourself a decent digital thermometer you can set the temp and leave the probe in and it'll beep when it hits the temp. Most have presets also.


Might be useful for future ventures

Rough rule of thumb is 20 mins per 500g plus 20 minites but it depends how you like your beef.

180 or the equivalent gas mark.

Thanks! (i'll look into one of those thermometers)

Those timings tend to go along with what this site says.

http://www.colnevalleyfood.org.uk/re...e-beef-recipes

20 minutes on high then 12-15 minutes per 500g for medium-rare.

I'll go on the high end and give it 15 minutes per 500g which makes it 1h20 minutes total and hope it isn't over done.

If you have a thermometer, then rare is about 45 degrees, med rare 50 degrees, medium 55 degrees and over done leather is anything higher. Make sure the thermometer tip is right in the middle. I usually do it at about 110 degrees and it takes a couple of hours but it is evenly cooked the whole way through.