Roast Rolled Sirloin

Remove the beef from the fridge at least one hour before cooking.

Heat oven to 200°C/fan 180°C/gas 6. Heat the oil or fat in a large roasting tin in the oven for 5-10 mins. Season the beef all over.

Place the joint fat-side down in the roasting tin and put it on the hob. Sear to release some of the fat, then turn the beef in the fat to seal and colour all over, about 5 mins. The joint can now be roasted, fat-side up, allowing the following approximate times; 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. With all roasting joints, however, we would recommend using a temperature probe to ensure the cook is spot on. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 25-30 mins. Use all those pan juices and crispy bits to make a delicious gravy while the beef rests.

Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 25-30 mins. Use all those pan juices and crispy bits to make a delicious gravy while the beef rests.

Medium rare is ideal for a sirloin joint. The final core temperature should be between 55°C and 58°C, so we recommend taking the beef out of the oven when it reaches 48-50°C in the centremost point of the joint.