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Roast Beef Sirloin with Tarragon & Port Gravy

Mark Rigby, executive chef at Premier Foods
Serves: 12
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Allergens – Sulphites (within the port)

Ingredients

  • FOR THE ROAST BEEF
  • 5 garlic cloves, finely chopped
  • 5 sprigs tarragon, finely chopped
  • 2g ground black pepper
  • 50ml olive oil
  • 3kg sirloin of beef
  • 5g sea salt
  • FOR THE BISTO GRAVY
  • 1L boiling water
  • 75g Bisto Gluten-Free Gravy Granules
  • 1 sprig tarragon
  • 50ml port

Method

  1. Mix together the garlic, tarragon, pepper and oil and rub into the sirloin, leave marinating for a minimum of 2 hours
  2. Preheat the oven to 200°C
  3. Place in a roasting tray, season with salt and roast for 20 minutes, then turn the temperature down to 190°C and continue cooking for a further 90 minutes
  4. Remove from the oven and allow to rest for at least 30 minutes. Retain the juices in the tray
  5. For the gravy, skim the fat from the surface of the juices and discard. Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the gravy granules until thick. Add the tarragon and port and allow to infuse, then pass the gravy through a sieve
  6. Carve the beef into portions and serve with the gravy and a selection of seasoned vegetables
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