Roast sirloin of beef & Port gravy

Roast sirloin of beef & Port gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


For the beef

  • 3 garlic cloves, finely chopped
  • 2 tbsp thyme leaves
  • 2 tbsp 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


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

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.