Roast sirloin of beef & Port gravy

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

Recipe uploaded by

Matt Tebbutt

6 ratings 5

Recipe by Matt Tebbutt

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 2 hrs 30 mins

Plus marinating and resting

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.
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.
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.

Horseradish cream

Whip 300ml double cream until thickened, then stir through 50g grated horseradish, juice ½ lemon and season generously with pepper and a little salt.

Per serving

431 kcalories, protein 52g, carbohydrate 2g, fat 22 g, saturated fat 10g, fibre 0g, sugar 2g, salt 0.32 g

Recipe from Good Food magazine, September 2010.

Latest comments and suggestions

Mark

28 November 2010

Mark commented on this recipe

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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Mark

28 November 2010

Mark rated this recipe

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Leojmeduk

05 December 2010

Leojmeduk commented on this recipe

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.

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MrsB

10 January 2011

MrsB rated and commented on this recipe

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

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vgleave

25 September 2011

vgleave commented on this recipe

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.

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vgleave

25 September 2011

vgleave rated this recipe

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Leojmeduk

22 January 2012

Leojmeduk rated this recipe

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Helen

04 February 2012

Helen rated and commented on this recipe

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

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eileen

24 December 2012

eileen commented on this recipe

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

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Marlene

01 January 2013

Marlene rated and commented on this recipe

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

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Ingredients

FOR THE BEEF

3 garlic cloves , finely chopped
2 tbsp thyme leaves
2 tbsp olive oil
1.5-2kg/3lb 5oz-4lb 8oz piece rolled sirloin of beef

FOR THE GRAVY

1 garlic clove
1 bay leaf
few thyme sprigs
75ml port
350ml red wine
200ml beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 2 hrs 30 mins

Plus marinating and resting

Ingredients

FOR THE BEEF

3 garlic cloves , finely chopped
2 tbsp thyme leaves
2 tbsp olive oil
1.5-2kg/3lb 5oz-4lb 8oz piece rolled sirloin of beef

FOR THE GRAVY

1 garlic clove
1 bay leaf
few thyme sprigs
75ml port
350ml red wine
200ml beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)

Per serving

431 kcalories, protein 52g, carbohydrate 2g, fat 22 g, saturated fat 10g, fibre 0g, sugar 2g, salt 0.32 g

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FOR THE GRAVY

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