Roast sirloin of beef

Roast sirloin of beef

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr - 2 hrs, 30 mins Plus resting time

Skill level

Easy

Servings

Serves 6

Gary Rhodes' delicious, succulent roast beef dish is perfect for Boxing Day lunch or an alternative Christmas Day roast. Just four ingredients

Nutrition and extra info

Nutrition info

Nutrition

kcalories
331
protein
36g
carbs
1g
fat
19g
saturates
8g
fibre
0g
sugar
0g
salt
1.47g

Ingredients

  • 2 tbsp vegetable oil or beef fat
  • 1-1½kg/2lb 4-3lb 5oz sirloin of beef joint
  • 1 glass red wine
  • 400g can beef consommé

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Method

  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.

Recipe from Good Food magazine, December 2005

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Comments

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hellphooey's picture

My beef was 1.675 kilos, I cooked it for 1 hour and it was beautiful, medium rare, so easy to do using this recipe I'm not sure why I ever had a problem cooking roast beef!

amandawheatley's picture

The recipe does not mention seasoning the beef- has everyone assumed they should do this or does it dry the beef out if you add salt/mustard powder/ pepper ?

hellphooey's picture

At the end of step 1 it says season all over

nats1970's picture

Good question, Amanda. I'm thinking of doing this for Xmas day but I'm wondering if I should add something like a mustard or herb crust to it for flavour or if that would be unnecessary. Anyone tried this recipe?

grazingkate's picture
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I didn't pay much attention to the timings and just did it as it felt right. Delicious though and only slightly marred by fact I had no eggs for Yorkshire!! sirloin sandwiches tonight using leftovers - bonus time!

tdheilbronn's picture

Worked perfectly for me. If your meat was still raw, "Nmead", it may be that you cooked it straight from the fridge. You should allow your meat to warm to room temperature before starting!

nmead41's picture

My sirloin was a little over a kilo, at 30 minutes it was raw! At One hour it was a perfect medium rare, so exactly twice the cooking time time the recipe called for

winnann's picture
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Very moist and tender after 20 minutes, though might go for 25 next time.

thehungrymouse's picture
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prefect roast - timings spot on will use this again and again!

staggerlee's picture
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highly recommended. Even when cooked to well done it still remained juicy and tasty.

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

claytonjs's picture

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

disa50's picture

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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