Roast sirloin of beef

Roast sirloin of beef

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(8 ratings)

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


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


  • kcal331
  • fat19g
  • saturates8g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein36g
  • salt1.47g
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  • 2 tbsp vegetable oil or beef fat
  • 1-1½kg/2lb 4-3lb 5oz sirloin of beef joint



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 glass red wine
  • 400g can beef consommé



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…


  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.

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Comments (18)

Tib's picture

Absolutely brilliant. Just follow the instructions and get perfect results. We like our beef rare so cooked for 15 min per 450g for a 1.75 kg sirloin. This fed 5 adults and 2 children. Extremely tender. I would recommend this size joint even for less people as the left overs would make gorgeous sandwiches. Rather than the jus I simply added a stock pot to the water used to boil veg, scraped the roasting dish of its lovely juices (minus most of the fat), and omitted the wine but added sufficient cornflour to get a nice gravy.

lizleicester's picture

Great Sunday lunch. Easy and delicious. My beef was 1.7kg and I cooked it for 1 hour and rested it for about 20 minutes.

Umbala's picture

Lovely but having used the timings for medium next time I would reduce the time / 450g by a few minutes as the meat turned out on the well done side of medium!

mcwade100's picture

I've always struggled cooking beef as it turns out too dry but I shall be using this recipe every time I cook a joint of sirloin now, it's fail proof and the beef was beautiful.

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

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

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

thehungrymouse's picture

prefect roast - timings spot on will use this again and again!

staggerlee's picture

highly recommended. Even when cooked to well done it still remained juicy and tasty.

lindsayentwistle's picture

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

JaneTheThorn'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


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