Roast Beef Milan Style

I went to a lovely party in Milan and helped various cooks out in the kitchen so here is the first of a few recipes I think I can remember...

This is a really easy way to cook Roast Beef and it guarantees that the meat is very juicy but properly sealed. This is how I am going to cook it from now on.

INGREDIENTS

Joint of Beef tied up with string for roasting
Twigs of Rosemary
Olive Oil
Salt

Take the smallest deep-sided roasting dish you can fit the beef into. Add a generous layer of oil and heat over the stove. Slip the rosemary under the string on the beef and add the joint to the pan when the oil is hot. Turn the joint around for 5 minutes or so until it is sealed.

Now pop the lot into a medium hot oven, say 200 degrees or gas mark 7 and roast for no more than half an hour. It should now be cooked but take it out and cut a piece to makke sure it is to your liking. The centre should be nice and pink and the style of cooking should have prevented the beef from drying out.

One last thing, about 5 minutes before the end, take the joint out and sprinkle salt on it and then pop it back in for the last 5 minutes.