Roast Rolled Sirloin

Name: Roast Rolled Sirloin
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: British
Ingredients: 1.5–2kg rolled aged sirloin; Vegetable oil; Salt and pepper to season; Temperature probe

35 minutes

Total Time

5 minutes

Prep Time

30 minutes

Cook Time

Feeds

Ready to roast and easy to carve, this is one of the most delicious roasting joints!

Cooking times

Ingredients

1.5–2kg rolled aged sirloin

Vegetable oil
Salt and pepper to season

Temperature probe

Method:

Heat oven to 200°C/392°F/ gas mark 6. Heat the oil or fat in a large roasting tin in the oven for 5-10 minutes. Season the beef all over.

Place the joint fat-side down in the roasting tin and put it on a high/medium heat, sear to release some of the fat, then turn the beef in the fat to seal and colour all over, about 5 minutes.

The joint can now be roasted, fat-side up. Refer to the chart for roasting times, depending on how you like your steak cooked.

Turn the joint halfway through its cooking time for an even roast. Once cooked, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 25-30 minutes.

Medium rare is ideal for a sirloin. The core temperature should be between 131°F and 136°F or 55°C to 57°C.