Roast sirloin of beef
When buying a quality piece of beef like this, you need do nothing more than rub it with a little olive oil and season it generously before putting into a very hot oven. The fat will baste the meat as it cooks, resulting in beautifully flavoursome roast.
Don’t forget to leave the joint to relax for at least 30 minutes so that it has time to reabsorb it's juices.
If you want to have a traditional roast dinner serve with Yorkshire puddings, roast potatoes and steamed broccoli. However for a summer alternative serve at room temperature with a salad.
- 2kg Beef Sirloin Roast
- 2 tbsp olive oil
- a few rosemary sprigs, leaves chopped
- sea salt
- fresh ground pepper
For the gravy
- 2 banana shallots, peeled and thinly slices
- 1 garlic clove peeled and crushed
- 1 -2 tbsp of balsamic vinegar
- 150ml red wine
- 500ml beef stock
- a few tarragon sprigs, leaves chopped.
Preheat the oven to 230C/Gas 8.
Put the beef in a large roasting tray fat side down and drizzle with olive oil.
sprinkle some salt, pepper and the chopped rosemary and rub the seasoning all over the beef. Turn the joint so that the fat is on the top.
Roast in the hot oven for 20 minutes, then reduce the heat to 220C/Gas6. Continue to roast for 5-10 minutes per 500g for medium rare or 10-15 minutes per 500g for medium.
Transfer the beef to a warm platter, cover loosely with foil to rest for around 30 minutes or more.
To make the gravy, pour off any excess fat from the roasting tray, leaving behind a couple of tablespoons, then place the tray over a medium heat. add the shallots, garlic and a little seasoning. Fry for about 4 - 6 minutes, stirring frequently, until the shallots begin to soften. Add the flour and stir for a few more minutes.
Pour in the vinegar and red wine and bring to the boil, add the stock and return to the boil for about 10 minutes until the sauce has reduced and thickened then stir in the tarragon.
Carve the beef thinly and serve the gravy in a warm jug.