Roasted Sirloin With Red Onions and Port Gravy

“This cut of beef will reward you withtender succulent slices.Dont attempt to use cheaper cuts such as topside which is better used for braising.”
READY IN:
1hr 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Wipe the meat and season all over witrh salt and pepper.
  3. quarter onions through the root, keeeping root intact to hold together.
  4. Heat the oil in a roasting pan, addd the onions, turning them until they glisten.
  5. Put the beef in the tin and surround with the onions.
  6. Mix the herbs together and set aside.
  7. 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.
  8. 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.
  9. Transfer the cooked meat and onions to a plate and cover with foil to keep warm.
  10. 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.
  11. Bring to the boil, stirring until thickened, add the worchertershire sauce.Simmer 5 minutes.
  12. Serve with roast potatoes.

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