Roast Beef Recipe

is a chef, food photographer, cookbook author and blogger.
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My Roast Beef recipe is a great thing for holidays or when friends come to a nice evening.

In this article I show you the simple preparation with many tips for side dishes and sauces or matching dips.

What could be nicer than sitting at the table with your best friends and enjoying a great meal?

I wish you a lot of fun and good luck!

1. Recipe Roast Beef

Below is the recipe for roast beef with nutritional values and exact ingredients.

Roast beef is a festive dish and is an excellent accompaniment to large annual celebrations such as Christmas.

Roast Beef

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 764
Total Time 45 Min.
Preparation Time 20 Min.
Cook Time 25 Min.

Simple guide to prepare roast beef in two ways.

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Roastbeef Recipe Image
Roastbeef Recipe Image © Thomas Sixt



0,8 kg roast beef

Spice marinade:

1 piece garlic
100 ml Vegetable oil
1 tbsp. Medium hot mustard or Dijon mustard
2 pinches curry
1 tsp. Rosmarin
1 tsp. Salt
5 pinches black pepper
1 tsp. honey


Prepare meat

Let the butcher prepare the beef, then cut the fat layer into a grid.

Wash meat

Wash the meat, pat dry and get ready.

Prepare garlic

Peel the garlic and chop finely.

I do not press the garlic as it becomes bitter and hot.

Prepare marinade

Stir the garlic with the remaining ingredients into the vegetable oil and rub well into the roast beef.

Roast meat

When the oven temperature is reached, quickly place the marinated roast beef in the middle of the grill grid and quickly close the oven again.

Cook the roast beef for 15 minutes at 220°C, then reduce the temperature to 150°C.

Cook for a further 25-35 minutes at the desired temperature.

Let rest

Switch off the oven and let the meat rest for about 10 minutes.


Then either cut off finger-thick steaks and serve with side dishes or let the roast beef cool down and serve thinly sliced with various dips or cold sauces.



2. Nutritional Values

3. Tips for Beef Shopping and Marinating

You need a well-hung piece of roast beef.

Get the meat from the butcher, preferably one week before preparation.

The roast beef should be matured for at least three weeks so that the meat ends up on the plate tender as butter.

Let the butcher vacuum the meat, put it in the fridge at home and let it mature for another week.

Professionals prepare the marinade for the roast beef the day before.

Unpack the roast beef, wash under cold running water and dry.

Apply the marinade to the meat with your hands or with a brush and wrap or cover with cling film.

Put the marinated roast beef in the fridge.

Apple flowers baked in baking paper
Roast beef is also called roast beef or sirloin. It is a part of the hindquarter of the beef.

4. Prepare the Roast Beef in the Oven

There are different variants for it, two of them I would like to introduce to you briefly:

4.1 Roast Beef Low Temperature

Preheat the oven to 120°C, top and bottom heat.

Brown the meat in a pan or in a roaster from all sides with a little vegetable oil.

Wrap the meat in aluminium foil and place in the oven.

You should now expect a cooking time of 45 to 60 minutes per kg of meat.

4.2 Roast Beef in the Oven quick Variation

Preheat the oven to 220°C with hot air.

Brown the meat in a pan or in a roaster from all sides with a little vegetable oil.

Wrap the meat in aluminium foil and place in the oven.

After 15 minutes, reduce the temperature to 150°C and continue cooking the roast beef to the desired cooking temperature.

iron pan
Roast beef as a steak pink roasted served with vegetables. A homemade veal jus from veal stock goes well with this.

5. Roast Beef Core Temperature

A good variant for the safe preparation of roast beef is a core temperature thermometer.

Here is a useful table with temperatures and cooking degrees.

Gargrad BezeichnungKerntemperatur
Medium Rare50-54°C
Medium well60-72°C
Well done73-85°C


Once the roast beef has reached the desired degree of cooking, you can insert the meat in one piece at approx.

70°C (top and bottom heat) on the middle rail and keep it warm in the oven for up to 30 minutes.

Leave the meat wrapped in aluminium foil, please.

6. Roast Beef Side Dishes and Sauces

Various leaf salads, bean salad, tomato salad, antipasti vegetables, mushrooms such as chanterelles, mushrooms, porcini mushrooms, etc. go well with roast beef.

Potato preparations like: Potato wedges, fried potatoes, potato gratin, baked potatoes or French fries.

6.1 Overview of Cold Sauces, suitable for Roast Beef

Sour Cream Steakhouse:

200 g Ceme fraiche, 100 g sour cream, juice of 1 lemon, salt, white pepper, cayenne pepper

Horseradish dip:

70 g horseradish freshly torn or from the glass 1 apple, peeled and finely grated

Honey mustard sauce:

2 tablespoons Dijon mustard or medium hot mustard, 1 teaspoon honey, salt, pepper

Asian pesto:

1 bunch chopped coriander 1 garlic clove finely diced 1 chilli finely chopped ½ Lime 2 tablespoons soy sauce 150 ml peanut oil 1 tablespoon roasted sesame seeds

Italian pesto:

1 bunch basil, 1 piece finely diced garlic clove, 20 g finely grated Parmesan cheese, 2 tablespoons roasted pine nuts, salt, pepper.

More Sauces:

You will find here a basil pesto preparation step by step instructions on another page in my food blog.

In spring a wild garlic pesto is recommended!

Find here more Sauces Recipes based on Mayonnaise!

Two topped apple pancakes
Roast beef prepared pink throughout, thinly sliced cold, served with cold mustard-honey sauce and salad. An excellent starter for guests.

7. More Recipes Ideas with Beef

Comments, Cooking Questions and Answers

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  • Is it best to cook a sirloin joint. For a cold lunch the day before ?


    • Yes it is…