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Roast Sirloin of Beef

This delightful roast beef recipe is perfect for any special dinner. Serve it with roast potatoes, Yorkshire puddings, and rich gravy for a complete feast. These classic accompaniments are surprisingly simple to prepare, making this dish an unforgettable family dinner experience that's both effortless and irresistibly delicious. So, let’s dive into this beautiful journey and gather the necessary ingredients to create a memorable meal.
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Servings: 6 people
Course: Main Course
Cuisine: British
Ingredients Method Video Notes

Ingredients
  

For the Gravy:
  • Carrot, celery, onions and a few cloves of garlic
  • Bay leaves, rosemary and thyme
  • Salt & pepper to taste
  • 250 ml Red wine
  • 1 tbsp Worcestershire sauce
  • 500 ml beef stock
For the Beef:
  • 1.5 kg Sirloin (dry-aged) brought to room temperature
  • Salt to taste
  • Pepper to taste
  • Neutral oil with a high smoke poin (e.g., canola or vegetable oil)
For Serving:
  • Yorkshire puddings
  • Roast potatoes
  • Honey roasted carrots

Method
 

Prepare the Base Gravy:
  1. 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.
  2. Heat the pan and sweat the vegetables until softened.
  3. Pour in the red wine, Worcestershire sauce, and beef stock. Allow this mixture to reduce significantly. Set aside.
Prepare the Beef:
  1. Make sure to bring the beef to room temperature before cooking to ensure even cooking.
  2. Score the fat cap of the sirloin gently, being careful not to cut into the meat.
  3. Generously season the beef with salt and pepper. Rub with oil.
  4. In a cast iron pan, sear the beef fat side down first, until browned all over.
  5. Place the seared beef on a rack in a roasting pan to ensure hot air circulates evenly.
  6. 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.
  7. Remove the beef from the oven and let it rest.
Finish the Gravy:
  1. Using the same pan from the beef, add a splash of red wine to deglaze.
  2. Add the prepared gravy base and press through the liquid from the vegetables.
  3. 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.