Roast sirloin of beef

Roast sirloin of beef

recipe image


  • 2 tbsp vegetable oil or beef rotund
  • 1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
  • 1 glass purple wine
  • 400g can beef consommé


  • STEP 1

    Heat oven to 200C/fan 180C/gasoline 6. Heat the oil or rotund in a suited fl ameproof roasting tin in the oven for five-10 minutes. Season the meat all the device by.

  • STEP 2

    Space the joint rotund-aspect down in the roasting tin and assign it on the hob. Sizzle to release just some of the rotund, then flip the meat in the rotund to seal and shade all of it the device by, about 5 minutes. The joint can now be roasted, rotund-aspect up, allowing 10-15 minutes per 450g for medium-uncommon, 15-20 minutes per 450g for medium, 20-25 minutes for medium-effectively and 25-30 minutes for effectively done. Turn the joint halfway by its cooking time for a truthful roast. Once roasted, capture the meat from the pan and scurry away to 1 aspect, loosely covered with foil, to rest for 15-20 minutes.

  • STEP 3

    Within the meantime, pour off any excess rotund from the roasting tin, then assign the tin on a medium heat on prime of the stove. Once it begins to sizzle, pour in the purple wine, allowing it to boil hasty till nearly fully evaporated. Tip in the consommé and allow to simmer for 4-5 minutes. This could perhaps just give a gradual-weight sauce, as a substitute of a gravy (survey tip, under). Simmer for just a few more minutes earlier than straining by a sieve for the smoothest of fi nishes. Nick the meat into thick slices, offering the gravy separately.

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