Roast sirloin of beef needs a bolshy wine. Try a rich cabernet/merlot blend with this dish.
Roast sirloin of beef
- 3 garlic cloves, crushed
- 1,5 – 2kg rolled sirloin of beef
- sea salt and freshly ground black pepper, to taste
- 45ml (3 tbsp) olive oil
- Red wine gravy
- 125ml (½ cup) red wine
- 125ml (½ cup) beef stock
Preheat the oven to 190°C.
Rub garlic over the meat and season generously.
Heat oil in a roasting pan over high heat, add the roast and brown all over.
Transfer roasting pan to oven and cook the sirloin until thermometer inserted into the centre of the roast reads 60°C for medium-rare (45 – 50 minutes) or cook to your liking.
Turn the joint halfway through its cooking time for an even roast.
Remove from oven, cover loosely with foil and allow to rest for 15 minutes. Serve with red wine gravy and vegetables in season.
For the red wine gravy, pour off any excess fat from the roasting pan, place pan on the stove over medium heat. When it starts to sizzle, pour in red wine and bring to a rapid boil until almost evaporated. Add beef stock and simmer for 5 minutes. For thicker gravy add 15 – 30ml (1 – 2 tbsp) cornflour dissolved in a little cold water. Whisk slowly into the simmering stock until it reaches the consistency you require.