Traditional Roast Sirloin of Beef

A classic roast beef seasoned with mustard and flour, roasted until crusty, then rested for a succulent finish.

Dinner Beef Main Course Roast Traditional

Estimated Nutrition

Calories

710

kcal / serving

5680 kcal total

Carbs

1.1g

per serving

8.4 g total

Fat

49.8g

per serving

398.5 g total

Protein

64.4g

per serving

515.2 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Plain Flour

level dessertspoon

Meat

2.25

Sirloin Of Beef

on the bone, 3 ribs

NutsSeeds

Mustard Powder

level dessertspoon

piece

Black Pepper

freshly milled, to taste

Vegetables

0.5

piece

Onion

peeled

Method

Preheat the oven to 240°C.

Place the beef upright in a roasting tin and tuck the onion alongside it.

Dust the combined mustard powder and flour over the fat and season with pepper.

Roast the beef at 240°C for 20 minutes.

Reduce heat to 190°C and cook for 33 minutes per kg for rare, plus extra for medium.

Baste the meat with roasting juices at least three times during cooking.

Test doneness by inserting a skewer to check the colour of the juices.

Remove the beef to a board and rest for at least 30 minutes before carving.

Collect any escaped juices to add to the gravy.