Oven roasted beef sirloin

Protein packed beef sirloin with red wine sauce

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Serves

4 - 6

Prep Time

20 mins

Cook Time

15 mins

This is what you’ve been waiting for - roast beef with all the trimmings. The beef is roasted in the oven and served with the Yorkshire puddings, gravy, and seasonal vegetables of your choice.

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Kathy Paterson
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Ingredients

Beef
  • 2 x 400g Quality Mark sirloin steaksi

Yorkshire puddings
  • 2 cups white flour

  • 1 tsp kosher salt

  • 4 eggs

    lightly beaten
  • 1 cup milk

  • 1/4 cup cold water

Pan sauce
  • 1/2 cup red winei

  • 1 cup beef stocki

  • 25g butter

    cold and cubed
To serve
  • horseradish cream

  • seasonal vegetables

    roasted

Method

To Roast Beef
1

Preheat the oven to 210°C.

2

Place a shallow roasting tray in the oven to heat.

3

Heat a large frying pan over medium-high heat.

4

Season steaks and working with 1 steak at a time, use tongs to place the steak in the frying pan, browning the fatty edge first.

5

Cook until the fat is golden and rendered.

6

Repeat with remaining steak.

7

Place both steaks back in the frying pan and brown well.

8

Transfer to the hot tray and cook in the oven for 15 minutes.

9

Remove steaks from the oven and place on a warmed plate, cover with foil and a clean tea towel and leave to rest for 10-15 minutes.

To Make Yorkshire Puddings
1

Sift the flour and salt into a large mixing jug and make a well in the center.

2

Add eggs, then gradually beat in the milk and water until you have a smooth batter.

3

Cover and set aside for at least 15 minutes.

4

Heat a 12-hole muffin tin in the oven for 5 minutes.

5

Spoon 1 teaspoon of the collected beef fat (or use butter), into each muffin hole.

6

Place back in the oven and heat until the fat is smoking.

7

Remove from the oven and quickly pour the batter into the muffin holes and cook in the oven for 15 minutes or until golden and puffed.

To Make Pan Sauce
1

Pour the red wine into the hot frying pan and reduce by half.

2

Add the beef stock and reduce by half again.

3

Add the butter and swirl until glossy.

4

Season and strain into a jug.

To Serve
1

Serve steaks with the pan sauce, horseradish cream and Yorkshire puddings. Roasted root vegetables are the perfect accompaniment.

Nutrition Information per Serving (535g)

Did you know selenium and zinc contribute to healthy hair and nails?

Energy
2698kJ (644 kcal)
Protein
43g
Total Fat
21.9g
Saturated Fat
7.3g
Carbohydrate
61.6g
Sodium
626mg
Iron
5mg
Zinc
5.1mg
Vitamin B12
1.7µg