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The traditional British Sunday centrepiece — a bone-in sirloin roast, cooked to medium-rare and served with all the trimmings.
Serves 6 peoplePrep 15 minCook 1 hr 30 min
What to ask for
This recipe calls for Sirloin. Can't get it where you are?
Ingredients & method
Ingredients
- 2 kg bone-in sirloin roast
- 2 tbsp Dijon mustard
- 2 tbsp horseradish sauce
- 2 tbsp fresh thyme leaves
- 1 tbsp coarse salt
- 1 tbsp black pepper
- 2 onions, halved
- 500 ml beef stock (for the tray)
- Yorkshire pudding and roast potatoes to serve
Method
- 1Remove the beef from the fridge 2 hours before roasting. Mix together mustard, horseradish, thyme, salt, and pepper to make a paste. Rub all over the beef.
- 2Preheat oven to 220 °C. Place the onion halves cut-side down in a roasting tin — they act as a trivet. Rest the beef on top, fat-side up.
- 3Roast for 20 minutes at 220 °C, then reduce to 170 °C. Continue until a probe reads 52 °C at the thickest point, about 60–70 more minutes.
- 4Transfer to a board, tent loosely with foil, and rest for 20 minutes. Pour stock into the roasting tin and deglaze over the hob for a simple pan jus.
- 5Carve the beef across the grain in thick slices. Serve with Yorkshire pudding, roast potatoes, and the pan jus.
Cook this well
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Chef's tip
The internal temperature continues to rise 3–5 °C during resting, so always pull the joint slightly before the target temperature.
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