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• Squires
• Roxana Bar
• Afternoon Tea
• Recipe of the Month
• Private Dining
• Squires

roast sirloin of beef

Serves 6

Ingredients

• 2 tbsp vegetable oil or beef fat
• 1-1.5kg sirloin of beef joint
• 1 glass of red wine
• 400g can beef consommé

Method

Heat the oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 minutes. Season the beef well.

Place the joint fat-side down in the roasting tin and place on the hob. Sizzle to release some of the fat and then turn the beef in the fat to seal and colour for about 5 minutes. The joint is now ready for roasting.  Place fat-side up and allow10-15 minutes per 450g for medium-rare, 15-20 minutes per 450g for medium, 20-25 minutes for medium-well and 25-30 minutes for well done. Turn the joint halfway through cooking for an even roast. Once roasted, remove the beef from the pan and set to one side.  Cover loosely with foil and allow to rest for 15-20 minutes.

Take the roasting tin and pour off any excess fat and then place the tin on a medium heat on top of the stove. When it starts 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 minutes. This will give a light sauce, rather than a gravy.  Simmer for a few more minutes before straining through a sieve for the smoothest of finishes.

To Serve
Carve the beef into thick slices, offering the gravy separately, serving with roast potatoes and seasonal vegetables.