{"id":2688,"date":"2026-10-09T22:30:00","date_gmt":"2026-10-09T22:30:00","guid":{"rendered":"https:\/\/www.lapergolamarseille.fr\/rosbeef-par-personne\/"},"modified":"2026-10-09T22:39:40","modified_gmt":"2026-10-09T22:39:40","slug":"roast-beef-per-person","status":"publish","type":"post","link":"https:\/\/www.lapergolamarseille.fr\/en\/roast-beef-per-person\/","title":{"rendered":"Roast beef per person: How many grams should you plan for?"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Allow 150 to 200 g of raw roast beef per person: 150 g if you\u2019re 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With these tips, chichourle fans, you\u2019ll never have to worry about a roast that\u2019s underdone in front of your guests again. I\u2019m also sharing the cooking times and my recipe for 6\u2014the one I serve under the pergola when the fall weather is still mild.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Much Roast Beef Per Person: Guidelines<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 people: 300 to 400 g (go for 500 g instead; a roast that's too small won't cook properly)<\/li>\n\n<li>Serves 4: 600 to 800 g<\/li>\n\n<li>6 people: 0.9 to 1.2 kg<\/li>\n\n<li>7 people: 1.1 to 1.4 kg<\/li>\n\n<li>8 people: 1.2 to 1.6 kg<\/li>\n\n<li>10 people: 1.5 to 2 kg<\/li>\n\n<li>To use leftovers in a cold buffet or in sandwiches: add 300 to 400 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">As for cooking, after searing the meat, bake it in the oven at 210 \u00b0C 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 \u00b0C for rare, or 55 \u00b0C for medium. It will continue to rise a few degrees while resting.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for 6 people<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 beef roast weighing 1.2 kg (sirloin, rump, or chuck), tied with string<\/li>\n\n<li>2 tablespoons olive oil<\/li>\n\n<li>20 g of butter<\/li>\n\n<li>4 unpeeled garlic cloves<\/li>\n\n<li>3 sprigs of thyme<\/li>\n\n<li>1 sprig of rosemary<\/li>\n\n<li>10 cl of water<\/li>\n\n<li>Fleur de sel and freshly ground pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For 2 people, use a 500-gram roast\u2014there will be a little left over for the next day\u2014and bake it for about 15 minutes for rare, checking the temperature with a meat thermometer.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong> 10 min \u00b7 <strong>Cooking:<\/strong> 40 min \u00b7 <strong>Rest:<\/strong> 15 min<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Step-by-Step Recipe<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Take the roast out of the refrigerator 1 hour before cooking it. Preheat the oven to 210 \u00b0C.<\/li>\n\n<li>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.<\/li>\n\n<li>Place the roast in a baking dish with the garlic, thyme, and rosemary. Season with salt and pepper.<\/li>\n\n<li>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 \u00b0C or 55 \u00b0C.<\/li>\n\n<li>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.<\/li>\n\n<li>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.<\/li>\n\n<li>Remove the string and slice the roast beef thinly, across the grain. A pinch of fleur de sel, a twist of pepper, and it\u2019s ready to serve.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1257\" height=\"796\" src=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/rosbeef-par-personne-2.webp\" alt=\"Checking the doneness of roast beef with a thermometer in a cast-iron casserole dish with garlic and herbs\" class=\"wp-image-2687\" srcset=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/rosbeef-par-personne-2.webp 1257w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/rosbeef-par-personne-2-300x190.webp 300w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/rosbeef-par-personne-2-1024x648.webp 1024w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/rosbeef-par-personne-2-768x486.webp 768w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/rosbeef-par-personne-2-18x12.webp 18w\" sizes=\"auto, (max-width: 1257px) 100vw, 1257px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">My Cooking Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>For 10 people, cook two 1-kg roasts instead of a single 2-kg one: they\u2019ll cook more evenly, and you can leave one of them in a little longer for those who don\u2019t like their meat rare.<\/li>\n\n<li>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.<\/li>\n\n<li>Place the thermometer in the center of the thickest part, without touching the string or the bottom of the dish.<\/li>\n\n<li>Leftovers will keep for 3 days in the refrigerator, if tightly wrapped. Sliced very thinly, they make wonderful sandwiches with mustard and arugula.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Under the pergola: how to serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">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 ros\u00e9 pairs well with it\u2014to be enjoyed in moderation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">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\u2019s even easier to cut into thin slices.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Your Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How much beef roast do you need for 10 people?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How many people does 1 kg of roast beef serve?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">A 1-kg roast serves 5 to 6 people with side dishes, or 4 hearty eaters. It\u2019s also a good size for even cooking.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What size roast should I get for 7 people?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Plan on between 1.1 and 1.4 kg. Round up if you want the slices to be cold the next day.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What is the best way to cook a 2-kg roast beef?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">At 210 \u00b0C, 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\u201450 \u00b0C at the center\u2014then let it rest for 20 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How long should a 1 kg or 1.5 kg roast beef be cooked?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">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 \u00b0C, and check the internal temperature.<\/p>","protected":false},"excerpt":{"rendered":"<p>How much roast beef should you plan for per person? 150 to 200 g of raw meat. My weight guidelines for 2 to 10 guests, cooking times, and my recipe for 6.<\/p>","protected":false},"author":2,"featured_media":2686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2688","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2688","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2688"}],"version-history":[{"count":3,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2688\/revisions"}],"predecessor-version":[{"id":2691,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2688\/revisions\/2691"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2686"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2688"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2688"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2688"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}