The only beef that should be shared between you and your family this festive is the one prepared over a stove and roasted to perfection.
HTA School of Culinary Art has picked for you the perfect sirloin of beef recipe that you should try out. It serves about eight to 10 people and takes about and hour and half to prepare. That means saved slaving time over the stove and a whole lot more to spend with your loved ones.
Here is a sirloin of beef recipe for you to try.
Ingredients
- Three garlic cloves, crushed
- 1.5kg to 2kg rolled sirloin of beef
- Sea salt and fresh ground black pepper, to taste
- 45ml (3tbsp) Olive oil
Red wine gravy
- 125ml (1/2 cup) red wine
- 125ml (1/2cup) beef stock
Method
1. Pre-heat the oven to 190°C.
2. Rub garlic over the meat and season generously.
3. Heat oil in a roasting pan over high heat, add the roast and brown all over.
4. Transfer roasting pan to oven and cook the sirloin until a thermometer inserted into the centre of the roast reads 60°C for medium-rare (45–50 minutes) or cook to your liking.
5. Turn the joint halfway through its cooking time for an even roast.
6. Remove from oven, cover loosely with foil and allow to rest for 15 minutes. Serve with red wine gravy and vegetables in season.
For red wine gravy, pour off any excess fat from the roasting pan, place pan on the stove over medium heat. When it starts to sizzle, pour in red wine and bring to a rapid boil until almost evaporated. Add beef stock and simmer for 5 minutes. For thicker gravy add 15–30ml (1–2tbsp) cornflour dissolved in a little cold water. Whisk slowly into the simmering stock until it reaches the consistency you require.
Pair this meal with a rich Cabernet/Merlot blend.
