Jamie Oliver has revealed how he cooks a perfectly pink roast beef every time.

Now, if you've ever tried - and failed - to cook beef, you'll know how easy it is to overcook it, and when that happens it goes dry - and no one wants that.

But now there's no excuse, as 45-year-old TV chef Jamie walks through the process of cooking the most beautiful piece of roast beef from start to finish, reports Daily Star.

Jamie took to Facebook to show fans how to prepare, cook and carve beef to ensure it's "perfect", as well as the secret ingredient he uses in his gravy to amp it up a notch.

The 'perfect' roast beef (

Image:

Jamie Oliver/Facebook)

Choose your cut wisely

Jamie talks through the different cuts of beef he has in front of him, with the most affordable being the topside, which is the "leanest".

Then there's the sirloin of beef, which is incredibly easy to carve, the quickest to cook and is always tender.

And finally the roast fore rib of beef, which can feed up to 10 people.

But Jamie is opting to cook the topside.

Jamie choose to cook topside (

Image:

Jamie Oliver/Facebook)

Preparing the meat

According to the chef it's absolutely vital to get your beef out of the fridge at least an hour before you even think about cooking it: "That way it will stay juicer and more tender".

Then we're onto seasoning.

Jamie continued: "Give it a drizzle with some olive oil, and I want to season it quite generously with salt and pepper."

Make sure to roll the beef onto the seasoning which has fallen off to ensure it's fully coated.

This is important as the salt will help to break down the protein chains in the beef making them juicier.

Get the beef out of the fridge an hour before preparing it (

Image:

Jamie Oliver/Facebook)

Sear the beef

Then he puts a little oil into a metal tray, and places it on a high heat on the hob, before he adds his topside.

Jamie added: "I want to get some colour on this beef, and start to sear it."

This helps to keep all of the juices inside too.

If you're using sirloin or fore rib you don't need to use oil as they are fattier - simply score the fat and place in the pan fat-side down.

Make sure to sear (

Image:

Jamie Oliver/Facebook)

Make a bed of veg

While the meat is browning, prepare a trivet.

This is a bed of vegetables, in this case celery, onions, carrot and a whole bulb of garlic, which will catch all the juices from the meat and make a delicious gravy later.

Jamie said: "This trivet is going to do two things – it soaks up all the juices from the beef and it creates the basis for the most incredible gravy.

"Secondly, you put the beef on top and that way it's not frying on the bottom of the tray."

Use the veg to make gravy (

Image:

Jamie Oliver/Facebook)

Rest your beef

After cooking his topside for an hour and a quarter at 180 C he leaves it to rest.

Jamie said: "Let it rest for half an hour, when you're roasting beef that heat is pushing the moisture to the middle, so you need to let it rest so the moisture comes back and it's juicer and more tender."

If it's a bigger cut of meat, he recommends resting it for 45 minutes to an hour.

Make gravy from the veg

While the meat is resting, use the veg from the pan to make your gravy.

Put the roasting tray back on a high heat, and add a heaped tablespoon of flour to it to thicken up the consistency.

Then mash up all of the veg with a potato masher, before adding half of a glass of red wine.

"The little secret ingredient that I love is just some beautiful jam, that little sweetness really helps make the gravy sing," Jamie reveals.

Finally a litre of stock goes in, as does the juices from the beef that have seeped out.

After he lets it simmer for half an hour, he sieves out the chunks and it's ready to crave and plate up.

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