Whole Sirloin of Beef Boned & Rolled
 
Unsure how to cook this gorgeous joint of meat? Step aside Delia, we've got you.
Preparation:
Preheat your oven to 450°F (230°C).
Take the beef out of the refrigerator at least an hour before cooking to bring it to room temperature.
Pat dry the beef with paper towels to remove any excess moisture.
 
 
Seasoning:
Rub the sirloin with olive oil, ensuring it’s well coated.
Generously season with salt and freshly ground black pepper. You can also add herbs like rosemary and thyme for added flavor.
 
 
Searing:
Heat a large oven-proof skillet or roasting pan on the stovetop over high heat.
Once hot, place the beef in the pan and sear each side until it's nicely browned, around 3-4 minutes per side.
 
 
Roasting:
Place the skillet or roasting pan with the beef into the preheated oven.
For medium-rare, roast for about 20 minutes per pound (or until an internal thermometer reads 130°F or 55°C). Adjust the time based on your desired doneness.
 
 
Resting:
Once cooked, remove the beef from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and flavorful roast.
 
 
Slicing:
After resting, use a sharp knife to slice the beef against the grain to your desired thickness.
 
 
Serving:
Serve with your favorite sides such as roasted potatoes, vegetables, and a rich gravy or sauce.
 
 
 
Enjoy your meal!