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You will need:
你需要準備:
2 kg beef sirloin
2公斤牛脊肉
4 tsp wholegrain mustard
4匙全麥芥末
2 tsp olive oil
2匙橄欖油
salt
鹽
fresh black pepper
新鮮的黑胡椒
A bunch of chopped fresh rosemary
切碎的新鮮迷迭香
1 sturdy roasting tin and rack
結實的燒烤盤和架子
1 medium sized bowl
1個中等大小的碗
1 good carving knife
1把好刀
Step 1: Preheat the oven
第一步:熱烤箱
Before cooking this dish, you will need to preheat the oven to 245oC or gas mark 9.
在烹調這道菜前,你需要把烤箱預熱到245oC或者標度9。
Step 2: Prepare the meat
第二步:準備好肉
Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.
清理肉的脂肪或肌腱。然后,把牛肉放置在室溫溫度至少兩個小時。
Mix the mustard, olive oil in a bowl. Then smear it all over the surface of the meat until evenly covered.
把芥末、橄欖油倒進碗里。然后把它涂抹在肉的表面,直至均勻覆蓋。
Season the beef with salt and freshly ground black pepper.
用鹽和剛磨過黑胡椒涂抹肉的表面。
Step 3: Place the beef in the oven
第三步:把牛肉放入烤箱里
Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.
把烤盤放入烤箱，設置成15分鐘。確保肉在托盤上,這樣汁液都會流到下面。
Step 4: Test to see if your beef is ready
第四步:看看你的牛肉是否已經烤好
For a rare roast, after 15 mins take the temperature of the meat. It should be around 54oC.
對于不常烤的肉來說,經過15分鐘的烤制，它應該是54oC。
Step 5: Let the meat sit
第五步:讓肉自行放置
Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.
把牛肉取出，放在架子上讓它在室溫溫度放置15分鐘。別擔心, 在這段時間里不會冷卻!這是為了讓肉汁滲回肉里，讓肉吃起來多汁。
Step 6: Carve and serve the roast beef
第六步:切肉盛盤上桌
The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.
終于到了切肉盛盤的時刻。記住要使用一把好的,鋒利的刀。
詞語解釋：
Rosemary n. 迷迭香
succulent. a. 多水分的，多汁的
