Cooking a perfect roast sirloin of beef need not be complex or require many. ingredients. But three things are vital to its success. Firstly, you must have a quality piece of beef from a reputable source. Secondly, make sure you have well balanced seasoning and thirdly, make sure the beef has plenty of fat.
Fat may not be fashionable but it’s vital to achieving a buttery soft joint that melts in the mouth. So please don’t remove it before cooking; you can always discard it before eating instead.
Onions are not strictly vital to this roast’s success. But roasted with the meat, they take on a caramel sweetness which complements the juicy meat perfectly.
A good quality piece of sirloin with fat.
Salt and freshly ground pepper.
Optional: small, peeled onions
Preheat the oven to Gas Mark 3/160 degrees centigrade.
Take the meat, wash and pat dry before seasoning well with salt and pepper. The meat now needs to be sealed, to brown it off a lock in the flavour. To do this, heat a little olive oil in a frying pan and gently sear the meat until it is brown all over.
Remove the meat from the frying pan and place in a roasting tin (with or without the onions) before adding to the middle of the pre heated oven. To cook, allow fifteen minutes per 500 grams of meat for a rare roast. If you like your meat well done, allow thirty minutes per gram.
Once the cooking time is up, remove the roast carefully, cover and set aside to rest. Serve with steamed vegetables or whatever else you please. But don’t discard those meat juices. Instead, make sure you use them to make a tasty gravy. Poured over your perfect roast sirloin, you’ll really have done justice to this supreme cut of meat.