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Organic Grass-fed Sirloin Boneless & Rolled

Sirloin is a wonderful joint and can be kept superbly rare

  • Prepare: 15 Minutes
  • Cook: 50 Minutes
  • Serves 4
Ingredients & instructions

1 Rolled Sirloin Joint

1 Tsp Sea Salt

1 Tsp Ground Black Pepper

2 tbsp Oil

1. Preheat your oven to 200C/fan 180C/gas mark 6.

2. Allow your joint to reach room temperature before cooking. Heat your oil in a large flameproof roasting tin in the oven for 5-10minutes.

3. Season your sirloin joint with salt and pepper, ensuring a generous covering of fat gets a good application of seasoning, massaging into the fat if needed.

4. Remove the roasting tin from the oven and place the beef joint fat-side down in the hot oil, let the meat sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all.

5. Return the roasting dish to the oven and roast your joint fat side up, roasting for 20 minutes, before turning the heat down to 170°C and roasting for a further 30 minutes per kg.

5. If you have a meat thermometer the perfect core temperature is 54C for rare and 60C for medium-rare.

6. Remove your sirloin from your oven and place on to a carving board, covering well with two sheets of foil. Rest for a minimum of 20 minutes, or, what we like to do, is rest whilst we make the ultimate roasties using the fat from the sirloin roasting tin.

7. Carve roughly 1cm thick slices and serve.

FREQUENTLY ASKED BEEF SIRLOIN QUESTIONS:

  • Organic beef sirloin joint is an impressive roasting joint, lean but packed with juicy flavour. If you love the taste and texture of sirloin steak but want the convenience of a beef roasting joint, Coombe Farm Organic's sirloin joint is a perfect choice. With all the characteristics you'd expect from the tasty sirloin – tenderness, delicate flavour, very little fat – it's an easy to cook joint that makes a hearty roast-dinner centrepiece. Because the sirloin is such a big cut of meat, our butchers have boned, rolled and neatly tied it. This means it cooks through evenly and consistently and carving is a doddle.

  • An organic beef sirloin joint is the perfect cut of beef to roast, its subtle internal marbling and thin layer of superficial fat of our organic sirloin joint mean it's not a fatty cut but will remain moist when cooked. It's a really traditional cut so works perfectly with the traditional accompaniments of crispy roast potatoes and a luscious, rich red wine gravy. Coating the joint with horseradish or mustard and herbs before roasting it results in a crispy, punchy crunch around tender pink meat. The flavour of sirloin also works well with the earthy, sweet spices of Chinese cuisine – try rubbing with Chinese five spice and some honey before roasting, then serve with noodles and crunchy stir-fried veg. 

  • When cooking your organic beef sirloin joint, place the joint fat side up in a shallow roasting pan. There is no need to cover your beef joint whilst it is roasting and do not add any liquid. When you remove the joint from the oven, place foil loosely over it to retain the heat and let the meat rest for at least 15 minutes before serving.

  • A good way to keep the meat moist is to baste it. Be sure to baste it in its own juices every 15 to 20 minutes. It'll keep the outside moist and prevent it from burning.

  • Organic beef sirloin joint makes the perfect meat for roasting, so why not keep it simple and serve with crispy roast potatoes, cauliflower cheese, maple glazed carrots, buttered greens, Yorkshire puddings, rich beef gravy and of course, punchy horseradish sauce.

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