Roast sirloin of beef

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Gary Rhodes

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Recipe by Gary Rhodes

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1. Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
2. Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
3. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Thicker gravy

If you prefer a thicker gravy, loosen 1-2 tsp cornflour with a little cold water and whisk slowly into the simmering stock, until it reaches the consistency you like.

331 kcalories, protein 36g, carbohydrate 1g, fat 19 g, saturated fat 8g, fibre 0g, salt 1.47 g

Latest comments and suggestions

• yvonne

  29 August 2008

  yvonne commented on this recipe

  hi there i did not make any changes as it was the first time i was attempting this kind of dish so i felt it was best to taste the original and get my taste buds going and then decide and believe me i needed more than one roast as i had unexpected visitors and just in time for sunday lunch and so that was the end of leftovers for monday sandwiches or lunch box for my daughters and ever since this is my alternative sunday lunch and special birthdays so well done and keep up the good work and watch out Gary i am on my way to perfecting this ha ha ha regards Yvonne

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• Jane

  01 March 2009

  Jane commented on this recipe

  This recipe worked really well - I'm making it again, so it must be good!

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• Linz

  31 August 2009

  Linz rated and commented on this recipe

  

  Cooked this for the longest time as my family like beef well done and it was lovely -still really moist.

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http://www.bbcgoodfood.com/recipes/2558/

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Ingredients

• 2 tbsp vegetable oil or beef fat
• 1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
• 1 glass red wine
• 400g can beef consommé

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 1 hr min 2 hrs 30 mins

Ingredients

• 2 tbsp vegetable oil or beef fat
• 1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
• 1 glass red wine
• 400g can beef consommé

331 kcalories, protein 36g, carbohydrate 1g, fat 19 g, saturated fat 8g, fibre 0g, salt 1.47 g

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