A Sirloin Roast is the easiest of all the roasts. Honestly - Don't mess about when roasting beef. Treat it like a large steak, salt and pepper is ideal, but if you want use some thyme and rosemary, but that's it! Get good colour on each side then pop it in a low oven for 30 minutes and then let it have a decent rest. What makes it outstanding is the quality of the beef and I can honestly say that this 60-day-aged piece of grass-fed beef from Farmison was the most impressive roast I've cooked for its deep flavour and delicate texture. Serve with the Christmas super gravy and Farmison Beef dripping Yorkshire puds. (They're coming in a few days).
Heat a Heavy based Roasting tray and heat your oven to
Put the Tray on the hob over high heat, and with a fine slick
of oil, heavily season the beef with salt and pepper and herbs (if
you're using), then place the beef fat side down and slowly render
the fat on the Sirloin and get a really good dark golden brown on
Once this is done, give the beef some nice deep colour on all
sides. Take your time with this, as it will make all the difference
to the final depth of the meat's flavour.
Once browned, place in the oven and cook for 2½ hours for
Remove from the oven and leave to rest uncovered for 30
Collect all the juices and reserve for the gravy, and use the
beef fat for your beef-dripping Yorkshires or perfect roast
potatoes, but I always have an extra jar of it and Farmison's aged
beef dripping is brilliant!
To carve the beef you simply slice it, and season each slice
with a little crystal salt. Serve with the Yorkshire puddings,
gravy and horseradish and the same Christmas veggies you would have
with the turkey.
Yorkshire puddings, gravy and horseradish and the same Christmas
veggies you would have with the turkey.