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Recipe

Herb-Crusted Beef Sirloin Roast with Potatoes, Carrots, & Gravy

Cook time
60 min
Serves
2, 3 or 4
Steps
6

The cut

Sirloin Roast

1 kg for 2 people

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Herb-Crusted Beef Sirloin Roast with Potatoes, Carrots, & Gravy

Ingredients

Roast and Veg

  • Sirloin RoastFrom the counter1 kg
  • Carrot2
  • Potatoes1 kg
  • Garlic cloves4
  • Fresh rosemary10 g
  • Potato Seasoning10 g
  • Dijon mustard24 g
  • Provence Herbs4 g
  • Flaky sea salt8 g

Gravy

  • Shallots1
  • Garlic butter25 g
  • Plain flour10 g
  • Onion marmalade28 g
  • Beef stock300 ml
  • Worcestershire sauce15 ml
  • Cooking cream50 ml

Method

  1. Roast veg

    • Take the sirloin roast out of the fridge for 30 min to come to room temp.
    • Preheat the oven to 220°C/200°C fan.
    • Line a baking tray with baking paper.
    • Peel and chop the carrots into medium chunks.
    • Chop the potatoes (skin-on) into medium chunks.
    • Add the garlic cloves as is.
    • Strip and add some rosemary, keeping a twig for the gravy (optional).
    • Drizzle with olive oil and add the potato seasoning.
    • Roast the vegetables in the oven for 20-25 min, while you prep the sirloin roast.

  2. Prep sirloin

    • Meanwhile, using a pastry brush or spoon, spread the dijon mustard all over the top, bottom, and sides of the sirloin roast.
    • Sprinkle the provence herbs, flaky sea salt and black pepper all over so it sticks.

  3. Add sirloin

    • After 20-25 min, move the vegetables to the sides and add the sirloin roast in the centre of the tray.
    • Roast for 30 min until it's cooked to your liking.

    Tip: It's best to check the doneness of the roast with a thermometer by inserting in the centre, and adjusting the cooking time accordingly. 55°C for medium-rare. 60°C for medium. 68°C for well-done.

  4. Make gravy

    • Meanwhile, peel and finely chop the shallots.
    • Heat a small pot on medium and melt the garlic butter.
    • Fry the shallots for 3-4 min until softened.
    • Add 1 tsp of flour and cook for 1 min until a sandy paste forms.
    • Whisk in the onion marmalade, beef stock, worcestershire and a pinch of salt and pepper.
    • Add the twig of rosemary (optional).
    • Cook for 4-5 min until it starts to reduce.
    • Add the cream, and continue to cook for 2-3 min until reduced and thickened to your liking.
    • Taste for seasoning, keep warm until ready to serve.

  5. Rest sirloin

    • Remove the sirloin and vegetables from the oven.
    • Loosely cover the sirloin with foil and set aside to rest for 5-10 min so the juices settle.
    • If the vegetables need more time, return them back in the oven for another 10-15 min.
    • When ready to serve, thinly slice the sirloin.

  6. Serve

    • Serve the Herb-Crusted Top Sirloin Roast with the Potatoes, and Carrots on a platter or board.
    • Serve with the Gravy on the side.