Roast sirloin of beef

Roast sirloin of beef

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1.5-2kg sirloin or prime rib of beef, boned and rolled
salt and freshly ground pepper

Yorkshire puffs:

Quantity Ingredient
1 egg
1 cup milk
1 cup flour
1/2 teaspoon salt

Gravy:

Quantity Ingredient
1 tablespoon plain flour
1 1/2 cups stock or water
salt and freshly ground pepper

Method

  1. Rub beef with salt and pepper and put on a rack in a baking dish. A meat thermometer will help determine how long to cook the roast, although the weight before cooking can also be a reliable guide. Sear the meat in a 230°C oven for 15–20 minutes, turning once. Decrease the heat to 180°C and bake for 20 minutes per 500 g. For underdone beef, allow 15 minutes to the 500 g. For well-done beef, allow 30–35 minutes per 500 g. Baste every 15–20 minutes.
  2. Half an hour before the meat is cooked, turn the oven to 200°C and put in the Yorkshire puffs, if making. Remove the meat, cover loosely, and leave to rest in a warm place while making the gravy. Continue to bake the Yorkshire puffs for a further 20–25 minutes. Transfer the beef to a serving dish and slice with a sharp knife across the grain.
  3. Yorkshire puffs: Beat the egg slightly, add milk, flour and salt and beat briskly for 2 minutes, until smooth. Allow to stand for 1 hour. Grease 10 muffin pans generously with either fat from the roast or butter. Divide the batter evenly among cups, filling about one-third full.
  4. Bake at 200°C for about 45 minutes, until a rich golden colour. Serve immediately.
  5. Gravy: Skim off the fat in the baking dish, leaving only 1 tablespoon. Blend in a little flour and cook until brown. Stir in the stock. Cook, stirring and scraping the crust from the pan, until the gravy thickens slightly. Boil for 1 minute. Season with salt and pepper.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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