Roast sirloin of beef

Roast sirloin of beef

By Gary Rhodes
  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 1 hr - 2 hrs, 30 mins Plus resting time

Easy

Serves 6
Gary Rhodes' delicious, succulent roast beef dish is perfect for Boxing Day lunch or an alternative Christmas Day roast. Just four ingredients

Nutrition and extra info

Nutrition:

  • kcal331
  • fat19g
  • saturates8g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein36g
  • salt1.47g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 2 tbsp vegetable oil or beef fat
  • 1-1½kg/2lb 4-3lb 5oz sirloin of beef joint
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 glass red wine
  • 400g can beef consommé
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

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.

  • Recipe Tip

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Tib
12th Jan, 2016
5.05
Absolutely brilliant. Just follow the instructions and get perfect results. We like our beef rare so cooked for 15 min per 450g for a 1.75 kg sirloin. This fed 5 adults and 2 children. Extremely tender. I would recommend this size joint even for less people as the left overs would make gorgeous sandwiches. Rather than the jus I simply added a stock pot to the water used to boil veg, scraped the roasting dish of its lovely juices (minus most of the fat), and omitted the wine but added sufficient cornflour to get a nice gravy.
ymmyfood
20th Nov, 2015
nice sunday lunch. I think it would sell nicely on www.ymmyfood.co.uk
lizleicester
11th Oct, 2015
5.05
Great Sunday lunch. Easy and delicious. My beef was 1.7kg and I cooked it for 1 hour and rested it for about 20 minutes.
Umbala
22nd Mar, 2015
Lovely but having used the timings for medium next time I would reduce the time / 450g by a few minutes as the meat turned out on the well done side of medium!
mcwade100
1st May, 2014
I've always struggled cooking beef as it turns out too dry but I shall be using this recipe every time I cook a joint of sirloin now, it's fail proof and the beef was beautiful.
hellphooey
26th Jan, 2014
My beef was 1.675 kilos, I cooked it for 1 hour and it was beautiful, medium rare, so easy to do using this recipe I'm not sure why I ever had a problem cooking roast beef!
amandawheatley
31st Mar, 2013
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 ?
hellphooey
26th Jan, 2014
At the end of step 1 it says season all over
nats1970
12th Dec, 2013
Good question, Amanda. I'm thinking of doing this for Xmas day but I'm wondering if I should add something like a mustard or herb crust to it for flavour or if that would be unnecessary. Anyone tried this recipe?
grazingkate
21st Jan, 2013
4.05
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!

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe inspiration?