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Roast sirloin of beef & Port

gravy

Ingredients
For the beef
3 garlic cloves, finely chopped
2 tbsp thyme leaves
2 tbsp olive oil

Method
1.

For the beef, mix the garlic, thyme and olive oil with some black

pepper. Rub over the beef and leave for at least 1 hr, the longer the
better. Heat oven to 200C/180C fan/gas 6, season the beef with salt
and place in a roasting tin. Roast in the oven for 30 mins, then turn
the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per
450g depending on how you like your meat 10 mins per 450g will
give you rare meat and 15 mins will give you meat that is cooked
through.

1 -2kg/3lb 5oz-4lb 8oz piece

rolled sirloin of beef

For the gravy

1 garlic clove
1 bay leaf
few thyme sprigs
75ml port
350ml red wine
200ml beef stock (if you'd rather

2.

When the beef is cooked, take it out of the roasting tin and allow
it to rest somewhere warm, loosely wrapped in foil, for 30 mins.
Pour off and reserve any resting juices.

3.

To make the gravy, place the roasting tin on a high heat with the
garlic, bay and thyme. Splash in the Port, scrape with a wooden

make your gravy alcohol-free,

simply double the quantity of
stock)

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spoon to loosen any debris from the tin and bubble until almost
completely reduced. Pour in the red wine and reduce by threequarters before adding the stock. Bring to the boil and season to
taste. Pour reserved resting juices back into the tin. Finally, pour the
gravy through a sieve into a warm jug. Carve the meat and serve
with the gravy.