Sirloin Roast Dinner
Sunday's are for Family, Relaxing, Walking and Roast Dinners.
Here we have the most premium Sirloin Beef joint accompanied by the best beef dripping roast potatoes, honey roast parsnips & carrots, Yorkshire puddings and roasted onion.
After your relaxing morning stroll it's time for action! (Make sure to get your Beef out of the fridge before your stroll 🙂
Is a Sunday complete without a Roast dinner?
Video
Shopping list
- 1.7kg sirloin joint
- 5 carrots
- 4 parsnips
- 4 red onions
- 1kg roasting potatoes
- Beef dripping
- 1 jar of horseradish sauce
- 1 pot of gravy
- 170g plain flour
- 2 eggs
- 170ml milk
Method
Get your Beef joint out the fridge 3 hours+ before cooking. (We need it at room temperature)
Pre-heat the oven to 200c.
Season the Sirloin join with good quality salt and pepper.
Slide into oven for 10 minutes at 200c and then lower temperature to 130c. (add red onions once oven is turned down to 130c)
Roast for 1 hour and 30 minutes and check with a temperature probe. (Probe to centre of the beef once it reaches 57c take out for medium rare)
Peel potatoes
Chop to preferred size
Steam or boil until soft (Roughly 20 minutes)
Put roasting tray in oven with beef dripping to melt
Pour into cullender and leave them for 5 minutes (Let them dry)
Add to hot roasting tray and season with salt
Cook until golden brown. (Turn potatoes in pan to cover evenly with dripping)
Peel the parsnips and carrots
Leave in big chunks when placed in the steamer (This holds the flavour better)
Steam for roughly 20 minutes or until soft
Once cooked pour into cullender and leave for 5 minutes
GLAZE - mix 5 table spoons of oil, 3 table spoons of honey and season
Cut carrots and parsnips to preferred size and mix with honey glaze
Place in oven until golden brown. (Roughly 25 minutes at 180c)
Preheat baking tray with oil in each section
Mix flour and eggs together
Add milk and whisk to smooth batter
Pour into hot oil baking tray half way up the mould
Cook for 20 minutes at 180c
The key to creating this stunning roast dinner is timings. Please watch our YouTube video for guidance. 🙂
Ingredients
Directions
Get your Beef joint out the fridge 3 hours+ before cooking. (We need it at room temperature)
Pre-heat the oven to 200c.
Season the Sirloin join with good quality salt and pepper.
Slide into oven for 10 minutes at 200c and then lower temperature to 130c. (add red onions once oven is turned down to 130c)
Roast for 1 hour and 30 minutes and check with a temperature probe. (Probe to centre of the beef once it reaches 57c take out for medium rare)
Peel potatoes
Chop to preferred size
Steam or boil until soft (Roughly 20 minutes)
Put roasting tray in oven with beef dripping to melt
Pour into cullender and leave them for 5 minutes (Let them dry)
Add to hot roasting tray and season with salt
Cook until golden brown. (Turn potatoes in pan to cover evenly with dripping)
Peel the parsnips and carrots
Leave in big chunks when placed in the steamer (This holds the flavour better)
Steam for roughly 20 minutes or until soft
Once cooked pour into cullender and leave for 5 minutes
GLAZE - mix 5 table spoons of oil, 3 table spoons of honey and season
Cut carrots and parsnips to preferred size and mix with honey glaze
Place in oven until golden brown. (Roughly 25 minutes at 180c)
Preheat baking tray with oil in each section
Mix flour and eggs together
Add milk and whisk to smooth batter
Pour into hot oil baking tray half way up the mould
Cook for 20 minutes at 180c
The key to creating this stunning roast dinner is timings. Please watch our YouTube video for guidance. 🙂