Baked Potato In A Bowl With Beef Tips And Gravy Roast Sirloin of Beef With Madeira Gravy

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Roast Sirloin of Beef With Madeira Gravy

Sirloin of Beef has the best balance of both tenderness and flavour. Pick a joint with some marbling of fat through the meat which will keep it moist during the cooking process.

Ingredients

  • Sirloin of Beef Joint around 3 pounds in weight
  • 6 red onions
  • 2 tablespoons of Horseradish sauce
  • 1 tablespoon of rosemary leaves
  • 1 tablespoon of lemon thyme leaves
  • 4 tablespoons of flat leaved parsley leaves
  • 2 tablespoons of extra virgin olive oil
  • coarse sea salt and freshly ground black pepper to season

Ingredients for the Gravy

  • 1/3 pint of Madeira
  • 1/2 pint of beef stock
  • 1 dessert spoon of Worcestershire Sauce
  • 1 tablespoon of plain flour

Method

Prepare the Sirloin of beef by simply seasoning it with a good sprinkle of coarse sea salt and a few good twists of freshly ground black pepper. Lightly pat the seasoning on to the joint to help it stick.

Peel your red onions but leave the root base intact, then cut the onions into quarters through the root base so that they stay intact throughout the cooking process. Put the 2 tablespoons of extra virgin olive oil in to your roasting tin and heat up over a medium heat on your hob. Add the red onion quarters and turn them in the hot oil until they just start to soften. Remove the onions from the roasting tin and put into a bowl for now.

Place your sirloin joint in the hot oil and keep turning to brown all sides of the meat. Then turn fat side up and return the onions to the pan and arrange them around the joint. Put the roasting tin into your oven, pre-heated to 350F/180C/Gas4 and cook for around 1 hour 30 minutes.

Halfway through the cooking time, chop up your fresh parsley, lemon thyme and rosemary leaves and mix them together. Remove the joint from the oven and spread the horseradish sauce over the fat of the joint and sprinkle over about 3/4 of your freshly chopped mixed herbs. Return the roasting tin to the oven and complete the cooking time.

At the end of the cooking time, take the joint out of the roasting tin and place on your serving plate, place the onions all around the joint and cover the whole lot with aluminum foil to keep warm and rest the meat. A good 20 minutes rest time will help to give the best tenderness.

Put the roasting tin with all those meat juices on to your hob over a medium heat. Sprinkle in the plain flour and stir well to mix in without any lumps. Add in the Madeira and the beef stock and bring up to the boil. Then add in the Worcestershire sauce and the last 1/4 of those fresh herbs. Simmer for 5 – 8 minutes to reduce your gravy to your required thickness.

Serve with roast potatoes and plenty of steamed seasonal vegetables.

Enjoy!

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