Roast sirloin of beef & Port gravy

Roast sirloin of beef & Port gravy

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(9 ratings)

Prep: 10 mins Cook: 2 hrs, 30 mins Plus marinating and resting


Serves 6
Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget

Nutrition and extra info

Nutrition: per serving

  • kcal431
  • fat22g
  • saturates10g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein52g
  • salt0.32g
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    For the beef

    • 3 garlic cloves, finely chopped
    • 2 tbsp thyme leaves
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1½ -2kg/3lb 5oz-4lb 8oz piece rolled sirloin of beef

    For the gravy

    • 1 garlic clove
    • 1 bay leaf
    • few thyme sprigs


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 75ml port
    • 350ml red wine
    • 200ml beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)


    1. For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat – 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.

    2. When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.

    3. To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

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    Comments (9)

    sarahsbbcgf's picture

    Amazing, followed recommendations for timing, Mum likes it well done so did 1hr 20 for 1.6kg and it was cooked beautifully for her. I liked the gravy but is quite strong, kids weren't keen.

    tufftey's picture

    Made this for tea last night and it was lovely. I didn't have fresh thyme so used dry and the beef was lovely and succulent. My joint 1.4kg cooked rare in 1hr 40 and was really tender. I didn't make the gravy but will try it next time.

    marleneberry889's picture

    Loved the combination of flavours & the beef 1.6kg was perfectly cooked in 1 1/2 hrs - my guests loved it & I will definitely use this recipe again

    oldmotherriley's picture

    I am a bit puzzled about the timing ofthis recipe, I worked i t out for a joint weighing 4lb8ozit takes 1hr.37mins not 2hrs 30mins-amI missing something?Eileen

    tooker's picture

    Meat was really tender made for father in laws birthday. My mother in law said best beef shed tasted in a long time!!

    vgleave's picture

    Really fabulous recipe, great flavour combinations, i used vegetable stock as i had no beef stock, but it was delicious nonetheless. I wholeheartedly recommend and will defo be making this again.

    leonebryant's picture

    Fool proof! The gravy makes all the flavours more intense and is so simple to make.

    leojmeduk's picture

    Matt really hit my palate with this delicious recipe. The gravy makes it more divine. I can't wait to cook this for my friends for Sunday roast.

    majachsa's picture

    Made this twice and it's fantastic. Superb cut of beef from local butcher too, but not cheap!

    Second time I didn't leave the gravy long enough to burn off the alcohol so not quite as nice

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