ROAST SIRLOIN OF BEEF & PORT GRAVY RECIPE | BBC GOOD FOOD
Serve up a stunning sirloin of beef this Sunday, for a roast dinner you won't forget
Provided by Matt Tebbutt
Categories Dinner, Main course
Total Time 4 hours
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 431 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 52 grams protein, SodiumContent 0.32 milligram of sodium
ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
Total Time 6 hours 20 minutes
Yield 6 with leftovers
Number Of Ingredients 14
Steps:
- Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
- Preheat the oven to 180ºC/350ºF/gas 4.
- For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
- Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
- Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
- Simmer gently for a further 2 hours, or until you reach your desired consistency.
- Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
- When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
- Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
- In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
- Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
- Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
- Turn the oven up to 220ºC/425ºF/gas 7.
- Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
- Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
- Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
Nutrition Facts : Calories 812 calories, FatContent 51.4 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 44.2 g protein, CarbohydrateContent 39.6 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 1.1 g salt, FiberContent 2.4 g fibre
More about "best sirloin roast recipe recipes"
BEST ROAST BEEF RECIPE | JAMIE OLIVER | FOOD NETWORK
Reviews 4.6
Total Time 2 hours 15 minutes
Category main-dish
Cuisine european
- Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.
SIMPLE SIRLOIN STEAK RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Main course, Treat
Calories 398 calories per serving
- With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.
SIRLOIN TIP ROAST - BS IN THE KITCHEN
From bsinthekitchen.com
Reviews 4.5
Total Time 150 minutes
Category Roast
- After the roast reaches your desired temperature, remove from the oven and allow to rest for 15 minutes. Once the time is up, slice, serve and enjoy!
HERB RUBBED SIRLOIN TIP ROAST RECIPE | ALLRECIPES
From allrecipes.com
TOP SIRLOIN ROAST RECIPE | ALLRECIPES
From allrecipes.com
PORK SIRLOIN ROAST BONE IN OVEN RECIPE - SHARE-RECIPES.NET
From share-recipes.net
SIRLOIN PORK ROAST: THE BEST RECIPE - AMANDA'S COOKIN'
From amandascookin.com
SIRLOIN TIP ROAST WITH CARROTS & BABY RED POTATOES RECIPE ...
From myrecipes.com
AMAZING SOUS VIDE ROAST BEEF RECIPE - FATTY CRAB
From fattycrab.com
HOW TO COOK A TOP SIRLOIN BEEF ROAST - RECIPE AND INSTRUCTIONS
From theblackpeppercorn.com
GRANDMA'S BEST ROAST BEEF RECIPES | TASTE OF HOME
From tasteofhome.com
PERFECT SIRLOIN TIP ROAST - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST WHOLE30 POT ROAST - THE DEFINED DISH RECIPES
From thedefineddish.com
HERB RUBBED SIRLOIN TIP ROAST RECIPE | ALLRECIPES
From allrecipes.com
8 SIRLOIN TIP ROAST RECIPES THAT WILL IMPRESS YOUR DINNER ...
From allrecipes.com
PORK SIRLOIN ROAST BONE IN OVEN RECIPE - SHARE-RECIPES.NET
From share-recipes.net
THE BEST RUMP ROAST IN THE CROCK POT {HOMEMADE GRAVY ...
From thecarefreekitchen.com
SIRLOIN TIP ROAST RECIPE | CDKITCHEN.COM
From cdkitchen.com
SMOKED TOP SIRLOIN ROAST RECIPE FOR ELECTRIC SMOKER
From theblackpeppercorn.com
BEST MISSISSIPPI POT ROAST (SLOW COOKER) - BEST BEEF RECIPES
From bestbeefrecipes.com
SLOW ROASTED SPOON ROAST (TOP SIRLOIN) RECIPE
From thespruceeats.com
AMAZING SOUS VIDE ROAST BEEF RECIPE - FATTY CRAB
From fattycrab.com
THE BEST WHOLE30 POT ROAST - THE DEFINED DISH RECIPES
From thedefineddish.com
THE BEST SIRLOIN TIP ROAST RECIPE EVER! - FRUGAL MOM EH!
From frugalmomeh.com
SWEET & SPICY BEEF SIRLOIN TIP ROAST RECIPE | TRAEGER GRILLS
From traeger.com