Roast sirloin of beef & Port gravy

Roast sirloin of beef & Port gravy

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 hrs 30 mins

Plus marinating and resting

Method

  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.
Try

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.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo Mark

    28 November 2010

    Mark rated this recipe

    5 stars

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  • Binder photo 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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  • Binder photo MrsB

    10 January 2011

    MrsB rated and commented on this recipe

    5 stars

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

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  • Binder photo 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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  • Binder photo vgleave

    25 September 2011

    vgleave rated this recipe

    5 stars

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  • Binder photo Leojmeduk

    22 January 2012

    Leojmeduk rated this recipe

    5 stars

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  • Binder photo Helen

    04 February 2012

    Helen rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Marlene

    01 January 2013

    Marlene rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 2 hrs 30 mins

Plus marinating and resting

Ingredients

FOR THE 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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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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