Roast sirloin of beef
- Gary Rhodes
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Serves 6
Easy
Prep: 10 mins
Cook: 1 hr - 2 hrs and 30 mins
Plus resting time
A star rating of 4.9 out of 5.31 ratingsRate
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Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Egg-free
Nut-free
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Baked potato slices
A star rating of 4.8 out of 5.79 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp vegetable oil
or beef fat
-
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
-
1 glass red wine
-
400g can beef consommé
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Nutrition: per serving
-
kcal323
-
fat18g
-
saturates6.98g
-
carbs1g
-
sugars0g
low
-
fibre0g
-
protein36g
high
-
salt1.47g
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Method
-
step 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.
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step 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.
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step 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.
RECIPE TIPS
THICKER GRAVY
If you prefer a thicker gravy, loosen 1-2 tsp cornflour with a little cold water and whisk slowly into the simmering stock, until it reaches the consistency you like.
Recipe from Good Food magazine, December 2005
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A star rating of 4.9 out of 5.31 ratings
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