Rolled sirloin with Yorkshire puddings and red wine gravy

November 18, 2011 (Last Updated: January 11, 2019)
Rolled sirloin with Yorkshire puddings and red wine gravy recipe

Perfect for a traditional English Sunday lunch or a festive meal. Rolled sirloin with Yorkshire puddings and red wine gravy is a classic combination. You can’t go wrong with succulent meat and light Yorkshire puddings!

Rolled sirloin with Yorkshire puddings and red wine gravy


  • Sirloin

  • salt and freshly ground black pepper, to taste
  • 1,5kg rolled sirloin of beef
  • 30ml (2 tbsp) mustard powder
  • 20 pickling onions, peeled
  • 125ml (½ cup) olive/avocado oil
  • 45ml (3 tbsp) reduced balsamic vinegar
  • 300ml chicken stock
  • Yorkshire puddings

  • 120g (1 cup) cake flour, sifted
  • pinch of salt
  • 2 large eggs, lightly beaten
  • 300ml milk
  • Gravy

  • 15ml (1 tbsp) cake flour
  • 250ml (1 cup) red wine
  • 250ml (1 cup) beef stock
  • juice of 1 lemon



Preheat the oven to 230°C.


Season the beef and rub well with the mustard powder.


Place the beef in a roasting tray and roast for about 30 minutes.


Add the onions and pour over the oil, vinegar and stock. Reduce the heat to 180°C and continue cooking until the beef is done to your liking, about 15 minutes per 500g for medium-rare.


For the puddings, mix the flour and salt and pour onto a work surface. Make a well in the centre and add the eggs. Stir in the milk and gradually work the mixture together until you have a smooth batter. Pour the batter into a jug and leave to rest.


Remove the beef from the oven, cover with foil and leave to rest for at least 30 minutes.


Increase the oven temperature to 200°C and pour a little of the meat juices into the openings of a 12-hole muffin tray. Place in the oven and heat for about 5 minutes. Remove the tray from the oven, pour the batter into the openings and bake until golden, puffed and crispy, about 20 minutes.


For the gravy, pour the meat juices into a small pot, reserving about 15ml (1 tbsp). Add the flour and cook, stirring, for about a minute. Add the wine and boil until it is reduced by half. Add the stock and lemon juice and simmer until the gravy has thickened slightly. Pour into a serving jug.


Slice the beef and serve hot with the onions, gravy and Yorkshire puddings.


To drink: Constantia Glen Five 2007, an elegant Bordeaux-style blend.

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