Rolled sirloin of beef with port gravy

Rolled sirloin of beef with port gravy

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Cut from the strip loin, this joint is a very tender and succulent cut of beef.

Cooking times


Rare: Set the oven to 350ºF (180ºC) – 15-20 minutes per 450g plus 20 minutes – juices are red.
Medium: Set the oven to 350ºF (180ºC) – 22-25 minutes per 450g plus 20 minutes – juices are pink.
Well done: Set the oven to 350ºF (180ºC) – 26-30 minutes per 450g plus 20 minutes – juices run clear.

Port gravy


Serves 4

Ingredients


2 tbs unsalted butter
1 red onion (finely chopped)
500ml beef stock
1 level tbs plain flour
4 tbs Port (preferably red, not tawny)
2 tbs redcurrant jelly
Sea salt and freshly milled black pepper

Method


Melt the butter in a medium-size lipped saucepan and cook the onion until starting to caramelise.
Remove pan from the heat, add the flour and mix in with the onions and butter.
Add the stock a little at a time, put back on the heat and bring to the boil for 5 minutes.
Add the port and redcurrant jelly then boil hard to reduce and thicken. Season to taste.
To finish, pour the sauce through a fine sieve to remove any solids. Reheat and serve.

Serving suggestions


As for topside, this joint is also good with roast potatoes, glazed carrots, braised leeks, green beans and Yorkshire pudding.