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
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.
Useful gear for this recipe
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