This method of letting it cook/rest in the residual heat just produced the most amazing texture for the roast beef. First, I must say that I wasn't a fan of roast beef for a long time because I've been scarred by it so many times in the past . The meat for most roast beefs tend to be very rough, tough and fibrous. However with this method, what you get is a really soft, juicy and succulent meat . In fact, you could hardly feel the fibres in the meat and most people mistook my beef for lamb! It was absolutely delicious .

Bought this jar of Gold Mustard with Truffle Oil from Yarra Valley a few weeks ago and decided to serve it with the beef associate degree...

Anyway, this recipe is insanely easy to do and yields fantastic results . I cannot speak more highly of it and definitely recommend you make this for your friends or family if you're not on turkey duty this festive occasion . It feeds a whole family and barely requires you to do anything so frees up time for you to prepare other dishes. It's great. Please try this for yourself Dream beauty pro.