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You will need:
你需要准备:
2 kg beef sirloin
2公斤牛脊肉
4 tsp wholegrain mustard
4匙全麦芥末
2 tsp olive oil
2匙橄榄油
salt
盐
fresh black pepper
新鲜的黑胡椒
A bunch of chopped fresh rosemary
切碎的新鲜迷迭香
1 sturdy roasting tin and rack
结实的烧烤盘和架子
1 medium sized bowl
1个中等大小的碗
1 good carving knife
1把好刀
Step 1: Preheat the oven
第一步:热烤箱
Before cooking this dish, you will need to preheat the oven to 245oC or gas mark 9.
在烹调这道菜前,你需要把烤箱预热到245oC或者标度9。
Step 2: Prepare the meat
第二步:准备好肉
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,把牛肉放置在室温温度至少两个小时。
Mix the mustard, olive oil in a bowl. Then smear it all over the surface of the meat until evenly covered.
把芥末、橄榄油倒进碗里。然后把它涂抹在肉的表面,直至均匀覆盖。
Season the beef with salt and freshly ground black pepper.
用盐和刚磨过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.
把烤盘放入烤箱，设置成15分钟。确保肉在托盘上,这样汁液都会流到下面。
Step 4: Test to see if your beef is ready
第四步:看看你的牛肉是否已经烤好
For a rare roast, after 15 mins take the temperature of the meat. It should be around 54oC.
对于不常烤的肉来说,经过15分钟的烤制，它应该是54oC。
Step 5: Let the meat sit
第五步:让肉自行放置
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，放在架子上让它在室温温度放置15分钟。别担心, 在这段时间里不会冷却!这是为了让肉汁渗回肉里，让肉吃起来多汁。
Step 6: Carve and serve the roast beef
第六步:切肉盛盘上桌
The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.
终于到了切肉盛盘的时刻。记住要使用一把好的,锋利的刀。
词语解释：
Rosemary n. 迷迭香
succulent. a. 多水分的，多汁的
