Roast beef per person: How many grams should you plan for?

Allow 150 to 200 g of raw roast beef per person: 150 g if you’re serving an appetizer and hearty side dishes, 200 g for hearty eaters or a meal where the roast is the main attraction. A 1-kg roast will therefore serve 5 to 6 people.

With these tips, chichourle fans, you’ll never have to worry about a roast that’s underdone in front of your guests again. I’m also sharing the cooking times and my recipe for 6—the one I serve under the pergola when the fall weather is still mild.

How Much Roast Beef Per Person: Guidelines

• 2 people: 300 to 400 g (go for 500 g instead; a roast that's too small won't cook properly)
• Serves 4: 600 to 800 g
• 6 people: 0.9 to 1.2 kg
• 7 people: 1.1 to 1.4 kg
• 8 people: 1.2 to 1.6 kg
• 10 people: 1.5 to 2 kg
• To use leftovers in a cold buffet or in sandwiches: add 300 to 400 g

As for cooking, after searing the meat, bake it in the oven at 210 °C for about 12 to 15 minutes per 500 g for rare and 18 to 20 minutes for medium. The safest bet is to use a meat thermometer: remove the roast when the internal temperature reaches 50 °C for rare, or 55 °C for medium. It will continue to rise a few degrees while resting.

Ingredients for 6 people

• 1 beef roast weighing 1.2 kg (sirloin, rump, or chuck), tied with string
• 2 tablespoons olive oil
• 20 g of butter
• 4 unpeeled garlic cloves
• 3 sprigs of thyme
• 1 sprig of rosemary
• 10 cl of water
• Fleur de sel and freshly ground pepper

For 2 people, use a 500-gram roast—there will be a little left over for the next day—and bake it for about 15 minutes for rare, checking the temperature with a meat thermometer.

Preparation: 10 min · Cooking: 40 min · Rest: 15 min

The Step-by-Step Recipe

1. Take the roast out of the refrigerator 1 hour before cooking it. Preheat the oven to 210 °C.
2. In a skillet or Dutch oven, heat the oil over high heat and sear the roast for 1 to 2 minutes on each side, until it is nicely browned. Add the butter once the meat is browned and baste the meat with it.
3. Place the roast in a baking dish with the garlic, thyme, and rosemary. Season with salt and pepper.
4. Bake for 30 to 35 minutes for rare, 40 to 45 minutes for medium, basting twice with the juices from the pan. Check the internal temperature: 50 °C or 55 °C.
5. Take the roast out of the oven, wrap it loosely in aluminum foil, and let it rest for 15 minutes: this allows the fibers to relax and the juices to stay in the meat.
6. Meanwhile, pour the water into the hot pan, scrape up the pan juices, and let it reduce for 3 to 4 minutes over the heat, if your pan can handle it. Add the juices that accumulated while the meat was resting.
7. Remove the string and slice the roast beef thinly, across the grain. A pinch of fleur de sel, a twist of pepper, and it’s ready to serve.

My Cooking Tips

• For 10 people, cook two 1-kg roasts instead of a single 2-kg one: they’ll cook more evenly, and you can leave one of them in a little longer for those who don’t like their meat rare.
• If the butcher has wrapped the roast in a thin layer of fat, leave it on while cooking so the meat doesn't dry out, and remove it just before carving.
• Place the thermometer in the center of the thickest part, without touching the string or the bottom of the dish.
• Leftovers will keep for 3 days in the refrigerator, if tightly wrapped. Sliced very thinly, they make wonderful sandwiches with mustard and arugula.

Under the pergola: how to serve

When served hot, I pair it with roasted baby potatoes and green beans. When served cold as part of a buffet, it takes center stage on a large platter between a potato salad and a bowl of mustard mayonnaise, and no one turns their nose up at it. A red from Bandol or a full-bodied rosé pairs well with it—to be enjoyed in moderation.

To host a stress-free dinner party, cook it in the morning, let it cool, and then store it in the refrigerator: when sliced cold right before the meal, it’s even easier to cut into thin slices.

Your Questions

How much beef roast do you need for 10 people?

Allow 1.5 kg if the meal includes an appetizer and side dishes, and up to 2 kg for hearty eaters. For amounts over 1.5 kg, two roasts cook more evenly than a single large one.

How many people does 1 kg of roast beef serve?

A 1-kg roast serves 5 to 6 people with side dishes, or 4 hearty eaters. It’s also a good size for even cooking.

What size roast should I get for 7 people?

Plan on between 1.1 and 1.4 kg. Round up if you want the slices to be cold the next day.

What is the best way to cook a 2-kg roast beef?

At 210 °C, after searing it, allow about 50 to 60 minutes for rare. A thick roast can vary greatly depending on its shape: use a meat thermometer—50 °C at the center—then let it rest for 20 minutes.

How long should a 1 kg or 1.5 kg roast beef be cooked?

For 1 kg, 25 to 30 minutes will result in a rare roast. For 1.5 kg, allow 35 to 45 minutes, always at 210 °C, and check the internal temperature.