Intro

Roast beef was a firm family favourite when I was growing up and is a real treat. This roast beef sirloin recipe is adapted from this Jamie Oliver recipe.

Ingredients

• 1kg Sirloin of beef
• 40g peppercorns
• Tbl spoon of salt
• Tbl spoon dried rosemary
• Olive oil

Utensils

• Roasting tin
• Blender

Method

1. Take out the beef joint from the fridge and allow to reach room temperature naturally (otherwise it won’t cook evenly)
2. Heat the oven to 240 C
3. Score the fat and rub 1 tbl spoon of olive oil over the joint.
4. Put the peppercorns, salt and rosemary in a blender and reduce to a fine dust. Sprinkle onto the joint and pat in.
5. Heat a roasting tin on a medium heat and sear on all sides.
6. Transfer the tin to the oven, reduce the heat to 180 C and cook for 50 minutes.
7. Remove to a butchers block or wooden board (plastic will melt), cover (I like to use foil then lay a damp tea towel on top) and allow to rest. The joint will cook itself internally for a little longer, seep juice, then absorb some of it again making it very tender.