Sirloin is an expensive cut of beef but will reward you with tender, succulent slices. It looks splendid with its herb coating, surrounded by roasted red onions.
1.3kg/3lb boneless beef sirloin joint
4 red onions
2 tbsp olive oil
4 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
2 tbsp horseradish sauce
FOR THE GRAVY
1 tbsp plain flour
150ml/¼ pint port
300ml/½ pint beef stock
1 tsp Worcestershire sauce
Takes 1¾ hours • Serves 6–8
1 Season the meat with salt and black pepper. Quarter the onions through the root, keeping the root intact. Peel the onion quarters.
2 Heat the oil in a roasting tin and add the onions, turning them until they are glistening. Put the beef in the tin and surround with the onions. Mix the herbs together in a bowl.
3 Heat oven to 180C/160C fan/gas 4. Roast the meat for 1¼–1½ hours for medium. Halfway through cooking, spread the horseradish over the fat of the meat and sprinkle over three-quarters of the mixed herbs.
4 Transfer the meat and onions to a warm serving platter and cover with foil. Reheat the pan juices in the tin on the hob, stir in the flour and cook for 1 minute. Stir in the port, then the stock. Bring to the boil, stirring until thickened. Add the Worcestershire sauce and remaining mixed herbs. Simmer for 5 minutes. Serve with the carved meat.
Per serving (6) 468 kcals, protein 51g, carbs 12g, fat 23g, sat fat 9g, fibre 1g, sugar 8g, salt 0.64g