Roast Sirloin of Beef

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Roast sirloin of Beef

This is a delicious, succulent roast beef dish it is perfect for a Sunday roast.

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6


  • 2 tbsp Oil or Beef Fat
  • 1-1.5 kg Sirloin or Beef Joint
  • 1 Glass Red Wine
  • 400 g Beef Consomme


  1. Heat oven to 200C/fan 180/C gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 minutes. 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 finishes. Carve the beef into thick slices, offering the gravy separately.

Recipe Notes

Recipe Tip


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