SIRLOIN TIPS RECIPES OVEN RECIPES

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ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES



Roast beef & Yorkshire puddings | Jamie Oliver recipes image

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

4 large free-range eggs
150 g plain flour
175 ml whole milk
50 g beef dripping
2 kg beef bones with bone marrow
2 large leeks
2 red onions
2 heaped tablespoons plain flour
100 ml red wine
100 ml port
2 kg whole dry-aged sirloin of beef
olive oil
40 g black peppercorns
3 sprigs of fresh rosemary

Steps:

    1. 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).
    2. Preheat the oven to 180ºC/350ºF/gas 4.
    3. 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.
    4. 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.
    5. 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.
    6. Simmer gently for a further 2 hours, or until you reach your desired consistency.
    7. 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.
    8. 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).
    9. Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
    10. 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.
    11. Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
    12. 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.
    13. Turn the oven up to 220ºC/425ºF/gas 7.
    14. 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.
    15. 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.
    16. 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

ROAST SIRLOIN OF BEEF RECIPE | BBC GOOD FOOD



Roast sirloin of beef recipe | BBC Good Food image

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!

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 331 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, ProteinContent 36 grams protein, SodiumContent 1.47 milligram of sodium

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    11. Brush the empanadas with the beaten egg and bake in the hot oven for 25 to 30 minutes, or until golden and crisp. Leave to rest for a few minutes, then serve on a platter.
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Filled with spiced tender beef, these South American­-style pastries are a great alfresco snack.
From jamieoliver.com
Total Time 1 hours 40 minutes
Calories 297 calories per serving
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Total Time 40 minutes
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Calories 184 calories per serving
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