Beef Sirloin Joint (1kg)


Beef sirloin is a favourite with meat eaters. It is a juicy, butter-tender cut of meat with a deep flavour. Enjoy in a roast or as a steak alongside some chunky chips.

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Beef sirloin is extremely tasty and delightfully tender. I love nothing more than a Sunday roast with sirloin and all the trimmings- rustle this up yourself with the delicious below recipe.


Cooking instructions:

  1. Pat beef sirloin dry & bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  3. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  4. Season the meat with good quality sea salt just prior to cooking.
  5. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns.
  6. Place the beef sirloin fat side up onto the trivet which should line the base of the tray.
  7. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting beef sirloin for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
  8. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  9. For the gravy, make up 500ml of beef stock, then deglaze roasting tray with this stock stirring in all the caramelised juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy.
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Pack contains approximately 1 piece. 

Product photography is representative only.  Weights and portions will be as stated.