Perfect Roast Sirloin of Beef

It took me quite some years so perfect roast beef. I know topside and silverside are meant to be the best cuts, so I kept buying them; occasionally overcooking and getting frustrated over the fat involved (I detest fat!). As I eat beef the least of all meats - it something that I never got round to perfecting. But on I tried. And I have decided that the leanest, healthiest, easiest piece of beef to roast for me, is a sirloin of beef, off the bone. That may sound an expensive way to do it - and its not the cheapest I agree. But it is the best for healthy, juicy delicious roast beef.

A 1.5kg piece of sirloin costs around £20, sometimes less. Having roasted and sliced it - it makes enough for 6 generous meals which is about £3.30 a person. Added to vegetables, the meal still comes in well under £5.00 and tastes perfect. Unless you actually like fat on your beef, which means its probably not for you. But this is lean and juicy. And makes the most gorgeous gravy, of which I make enough for the whole roast so I can bag and freeze the remaining 4 portions after serving for an easy week day roast beef with mashed potatoes with gravy.

Ingredients:

1.5kg sirloin of beef
1-2 tbsp. olive oil
1 onion, peeled
small bunch fresh thyme
4 tbsp. all purpose flour
1 litre beef stock (cube is fine)

Method:

Set the oven to 240 C. Trim the majority of fat off the beef so you have a thin layer and massage the tbsp. oil into the beef. Slice the onion thickly and  lay in a roasting tin. Put the thyme on the onion and place the beef on top, seasoning with salt and pepper (see photo below).

Now put the tray in the oven and turn the heat immediately down to 200 C. Cook for 55 minutes for rare. One hour for medium rare, 1 hour 5 mins for medium and 1 hour 10 mins for well done. When the time is up, take the tray out of the oven, remove the beef and loosely wrap in foil to rest.

To make the gravy, set the oven tray directly onto the hob. Depending on the amount of fat you left on the beef (there should be very little), add about 1 tbsp. oil to the onions. The onions will be very dark, but that is what will be colouring the gravy. Turn the heat to medium under the roasting dish to heat up the oil. Add the flour and stir well, getting the onions incorporated and off the bottom of the tray. Now add a little stock at a time until you have a lovely meaty gravy. Add any juices from the rested beef for more flavour, strain and pour into a jug.

Slice the beef and enjoy!

Perfect Roast Beef