Roasted Sirloin With Red Onions and Port Gravy
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 3 lbs boneless sirloin, joint
- 4 red onions
- 2 tablespoons olive oil
- 4 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons horseradish sauce (or mustard sauce)
-
gravy
- 1 tablespoon plain flour
- 150 ml port wine
- 300 ml stock
- 1 teaspoon Worcestershire sauce
directions
- Preheat oven to 180°C.
- Wipe the meat and season all over witrh salt and pepper.
- quarter onions through the root, keeeping root intact to hold together.
- Heat the oil in a roasting pan, addd the onions, turning them until they glisten.
- Put the beef in the tin and surround with the onions.
- Mix the herbs together and set aside.
- Roast the beef for 45minutes then remove from the oven and spread the horseradish over the fat of the meat, sprinkle 3/4 of the herbs over the meat and the rest over the onions.
- Roast a further 40-45 minutes for medium.This depends on how plump the meat is. The plumper it is the more time it wil require.
- Transfer the cooked meat and onions to a plate and cover with foil to keep warm.
- Reheat the pan juices in the tin( do this on the hob), stir in the flour and cook 1 minute.Stir in the port, then stock.
- Bring to the boil, stirring until thickened, add the worchertershire sauce.Simmer 5 minutes.
- Serve with roast potatoes.
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RECIPE SUBMITTED BY
I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees.
( I do pick olives every year)
Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious.
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