Roast sirloin of beef

Roast sirloin of beef

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(11 ratings)

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


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


  • kcal331
  • fat19g
  • saturates8g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein36g
  • salt1.47g
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  • 2 tbsp vegetable oil or beef fat
  • 1-1½kg/2lb 4-3lb 5oz sirloin of beef joint



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 1 glass red wine
  • 400g can beef consommé



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…


  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.

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Comments, questions and tips

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Chris Moore's picture
Chris Moore
24th Dec, 2019
This recipe is so simple, and tastes absolutely amazing. Seemed like a good time to do a homage to Gary too, one of my very favourite chefs. I followed the steps, but instead of using beef consommé I used a Kallo stock cube in 300ml water, a tablespoon of Lea and Perrins and a large-ish scallion shallot, chopped and softened in olive oil then left to infuse in the stock for a few hours. I strained out the pieces of shallot before adding the liquid to the déglaçage of the juices and the red wine. Served with Yorkshire pudding, parmentier potatoes, honey-glazed carrots and parsnips and steamed kalettes in butter. It tasted like something I’ve eaten in the Ivy once or twice. Absolutely phenomenal.
12th Jan, 2016
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.
20th Nov, 2015
nice sunday lunch. I think it would sell nicely on
11th Oct, 2015
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.
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!
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.
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!
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 ?
26th Jan, 2014
At the end of step 1 it says season all over
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?


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