Ingredients
Method
Prepare the Base Gravy:
- In a cast iron pan, add the chopped carrots, onions, celery, and crushed garlic along with the bay leaves, rosemary, and thyme. Season with salt and pepper.
- Heat the pan and sweat the vegetables until softened.
- Pour in the red wine, Worcestershire sauce, and beef stock. Allow this mixture to reduce significantly. Set aside.
Prepare the Beef:
- Make sure to bring the beef to room temperature before cooking to ensure even cooking.
- Score the fat cap of the sirloin gently, being careful not to cut into the meat.
- Generously season the beef with salt and pepper. Rub with oil.
- In a cast iron pan, sear the beef fat side down first, until browned all over.
- Place the seared beef on a rack in a roasting pan to ensure hot air circulates evenly.
- Roast in a preheated oven at 180°C (356°F) for about 35 minutes, or until the internal temperature reaches 51-52°C (123-126°F) for medium doneness. This allows for a rise to around 60°C (140°F) while resting.
- Remove the beef from the oven and let it rest.
Finish the Gravy:
- Using the same pan from the beef, add a splash of red wine to deglaze.
- Add the prepared gravy base and press through the liquid from the vegetables.
- Reduce until desired consistency is achieved.
Video
Notes
Serving:
Allow the meat to rest to redistribute the juices, resulting in a more tender and flavourful roast.
Slice and serve the roast beef with Yorkshire puddings, roast potatoes, and honey roasted carrots.
