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Traditional Roast Sirloin of Beef Recipe


• 1 striploin of beef weighing 5-6 lb (2.25-2.75 kg)
• ½ onion, peeled
• 1 level dessert spoon of mustard powder
• 1 level dessert spoon of plain flour
• Freshly milled black pepper

How to prepare

1.    Preheat the oven to 240C/475F/Gas 9.

2.    Place the beef upright in a roasting tin, and tuck in the peeled half onion alongside it.

3.    Combine the flour and the mustard powder, then dust this mixture all over the surface of the fat, before seasoning with a few twists of freshly milled pepper. This will help to make the fat very crusty.

4.    Place the joint in the oven. After 20 minutes lower the heat to 190C/375F/Gas 5, and continue to cook for another 15 minutes per lb (450 g) for rare, another 15 minutes for medium-rare, or another 30 minutes for well-done.

5.    While cooking, baste the meat with the juices a number of times. To see how well the beef is cooked, insert a thin skewer. This will press out some juices; the clear, pink or red colour will indicate how well it has cooked.

6.    Remove the cooked beef to a carving board and leave it to rest for at least 30 minutes (while the meat is resting, increase the heat in the oven to give the potatoes a nice crisp finish.).

7.    This resting period should allow most of the juices that have bubbled up to the surface of the meat to seep back into it. Also, the meat itself firms up, which makes it easier to carve. (NB: That said, some of the juices will escape;, pour these into the gravy.)

Eat & enjoy,