Name: Roast sirloin of beef & Port gravy
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 4 h
Yield: 6
Cuisine: British
Ingredients: 3 garlic cloves finely chopped; 2 tbsp thyme leaves; 2 tbsp olive oil; 1.5-2kg/3lb 5oz-4lb 8oz piece rolled sirloin of beef; 1 garlic clove; 1 bay leaf; few thyme sprigs; 75ml port; 350ml red wine; 200ml beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)

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Roast sirloin of beef & Port gravy

Roast sirloin of beef & Port gravy

Matt Tebbutt

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Serves 6

Easy

Prep: 10 mins

Cook: 2 hrs and 30 mins

Plus marinating and resting

A star rating of 4.9 out of 5.17 ratingsRate

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Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget

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Ingredients

Nutrition

Units:

MetricUS

For the beef

3 garlic cloves

finely chopped
2 tbsp thyme leaves
2 tbsp olive oil
1.5-2kg/3lb 5oz-4lb 8oz piece rolled sirloin

of beef

For the gravy

1 garlic clove
1 bay leaf
few thyme

sprigs
75ml port
350ml red wine
200ml beef stock

(if you'd rather make your gravy alcohol-free, simply double the quantity of stock)

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Nutrition: per serving

kcal431
fat22g
saturates10g
carbs2g
sugars2g
fibre0g
protein52g
salt0.32g

low

Method

step 1

For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat – 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
step 2

When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
step 3

To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

RECIPE TIPS

HORSERADISH CREAM

Whip 300ml double cream until thickened, then stir through 50g grated horseradish, juice ½ lemon and season generously with pepper and a little salt.

Recipe from Good Food magazine, September 2010

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A star rating of 4.9 out of 5.17 ratings

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