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Ingredients
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Roast Sirloin of Beef
Yorkshire Pudding
Method
Roast Sirloin of Beef
- 1
Bring beef to room temperature
Remove the sirloin from the refrigerator 1 to 1.5 hours before roasting so it comes to room temperature. Pat it dry thoroughly with paper towels to remove surface moisture.
- 2
Preheat oven and season
Preheat oven to 220°C (430°F). Rub the entire surface of the beef with olive oil. Mix the sea salt and black pepper and rub evenly all over the beef. Tuck the garlic cloves and thyme sprigs under the string or around the joint if desired.
- 3
- 4
Roast
Place the seared beef on a rack in the roasting pan, fat side up. Put a small knob of butter on top. Roast at 220°C (430°F) for 15 minutes to develop a crust, then reduce the oven temperature to 180°C (355°F). For medium-rare, roast a further 12–14 minutes per 500 g (about 26–30 minutes per kg). For a 2.5 kg joint, roast approximately 65–75 minutes after the initial high-heat phase (total time ~80–90 minutes). Use an instant-read thermometer: 55–57°C (130–135°F) for medium-rare, 60–63°C (140–145°F) for medium.
- 5
Rest the beef
Remove the roast from the oven when it reaches desired internal temperature. Transfer to a carving board, tent loosely with foil and rest for 20–25 minutes. Resting lets juices redistribute and carryover cooking raises the internal temperature a few degrees.
- 6
Pan sauce (optional)
While the beef rests, make a pan sauce: remove excess fat from the roasting pan, place pan over medium heat, add red wine to deglaze scraping up brown bits, reduce by half, then add beef stock and simmer until slightly reduced (about 6–8 minutes). Swirl in remaining butter off heat to finish, season to taste with salt and pepper, and strain if desired.
- 7
Carve and serve
Carve the rested sirloin against the grain into slices of desired thickness. Serve with Yorkshire puddings and pan sauce on the side.
Yorkshire Pudding
- 8
Make the batter
At least 30 minutes before cooking (can be prepared while the beef rests), sift the flour into a bowl and whisk in the salt. In a separate jug, beat the eggs lightly, then whisk in the milk. Gradually whisk the liquid into the flour until you have a smooth batter. Strain if you prefer a very smooth batter. Let the batter rest for 30 minutes at room temperature (this helps create lift).
- 9
Preheat tins and fat
About 15 minutes before baking, put 1/2 teaspoon to 1 tablespoon of beef drippings or vegetable oil into each cup of a 12-hole muffin tin (or use a large baking tray for giant puddings). Place the tin in the oven at 220°C (430°F) until the fat is smoking hot, about 10–15 minutes. The fat must be very hot so the batter puffs immediately on contact.
- 10
Bake the puddings
Give the batter a quick whisk to re-emulsify. Carefully remove the hot tin from the oven and pour batter evenly into the hot fat-filled holes, filling each about two-thirds full. Immediately return the tin to the oven and bake at 220°C (430°F) for 20–25 minutes. Do not open the oven door during the first 15–20 minutes to ensure maximum rise. The puddings should be deep golden brown and crisp.
- 11
Serve
Remove the Yorkshire puddings from the tin and serve immediately alongside slices of roast sirloin, with gravy or the pan sauce. Yorkshire puddings are best eaten straight from the oven while puffed and crisp.