Roast sirloin of beef
Serves: 8
Difficulty Level: EASY
Time: 1 hour 30 minutes
Difficulty Level: EASY
Time: 1 hour 30 minutes
TO DRINK:
Beef needs a bolshy wine.
Try a rich cabernet/merlot blend
3 garlic cloves, crushed
1,5 – 2kg rolled sirloin of beef
sea salt and freshly ground black
pepper, to taste
45ml (3 tbsp) olive oil
Beef needs a bolshy wine.
Try a rich cabernet/merlot blend
3 garlic cloves, crushed
1,5 – 2kg rolled sirloin of beef
sea salt and freshly ground black
pepper, to taste
45ml (3 tbsp) olive oil
RED WINE GRAVY
125ml (½ cup) red wine
125ml (½ cup) beef stock
125ml (½ cup) red wine
125ml (½ cup) beef stock
1. Preheat the oven to 190°C.
2. Rub garlic over the meat and season generously.
3. Heat oil in a roasting pan over high heat, add the roast and brown all over.
4. Transfer roasting pan to oven and cook the sirloin until thermometer
inserted into the centre of the roast reads 60°C for medium-rare (45 – 50
minutes) or cook to your liking.
5. Turn the joint halfway through its cooking time for an even roast.
6. Remove from oven, cover loosely with foil and allow to rest for 15 minutes.
Serve with red wine gravy and vegetables in season.
7. For the red wine gravy, pour off any excess fat from the roasting pan,
place pan on the stove over medium heat. When it starts to sizzle, pour in
red wine and bring to a rapid boil until almost evaporated. Add beef stock and
simmer for 5 minutes. For thicker gravy add 15 – 30ml (1 – 2 tbsp) cornflour
dissolved in a little cold water. Whisk slowly into the simmering stock until it
reaches the consistency you require.
2. Rub garlic over the meat and season generously.
3. Heat oil in a roasting pan over high heat, add the roast and brown all over.
4. Transfer roasting pan to oven and cook the sirloin until thermometer
inserted into the centre of the roast reads 60°C for medium-rare (45 – 50
minutes) or cook to your liking.
5. Turn the joint halfway through its cooking time for an even roast.
6. Remove from oven, cover loosely with foil and allow to rest for 15 minutes.
Serve with red wine gravy and vegetables in season.
7. For the red wine gravy, pour off any excess fat from the roasting pan,
place pan on the stove over medium heat. When it starts to sizzle, pour in
red wine and bring to a rapid boil until almost evaporated. Add beef stock and
simmer for 5 minutes. For thicker gravy add 15 – 30ml (1 – 2 tbsp) cornflour
dissolved in a little cold water. Whisk slowly into the simmering stock until it
reaches the consistency you require.
Recipe courtesy of Food & Home magazine.
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