||Judging your roasts degree of doneness using a meat thermometer. The internal temperature for: Rare at 55-60ºC, Medium at 65-70ºC, Well done at 75ºC.
||You can also use tongs to test the roasts doneness. Gently prod or squeeze the roast at rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
||Most beef roasts don't need to be tied, but some cuts like rib eye/scotch fillet and eye fillet/tenderloin benefit from it. Tying it gives the roast a compact shape, which helps it cook evenly and slice easily. It also gives you the chance to tuck in some extra flavour. Slide in some fresh oregano and thyme sprigs or a few fresh bay leaves or sage leaves under the string.
||Serving suggestion: Serve with a salad of radicchio, endive and watercress. These zesty salad leaves combine well with the full flavoured beef.