Roast sirloin of beef

Roast sirloin of beef

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr - 2 hrs 30 mins

Plus resting time

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.
Try

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

Recipe from Good Food magazine, December 2005.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo 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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jane

    01 March 2009

    Jane commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Linz

    31 August 2009

    Linz rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Victoria

    28 March 2010

    Victoria rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Staggerlee

    04 April 2010

    Staggerlee rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Barbarella

    19 October 2010

    Barbarella rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo winnann

    29 July 2012

    winnann rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Nmead

    23 December 2012

    Nmead commented on this recipe

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tim fae Scotland

    24 December 2012

    Tim fae Scotland commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Grazing Kate

    21 January 2013

    Grazing Kate rated and commented on this recipe

    4 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Amanda

    31 March 2013

    Amanda commented on this recipe

    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 ?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 1 hr - 2 hrs 30 mins

Plus resting time

Festive centre-piece

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
Print this recipe
Add to your binder

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close