Ready in about 2 1/2 hours (for medium beef)
2kg piece boned and rolled sirloin beef
Beef dripping, softened, or olive oil
1 tsp plain flour
600ml good beef stock, preferably home-made
For the Yorkshire puddings
225g plain flour
1/2 tsp salt
4 medium eggs
How to make roast sirloin with Yorkshire pud
1. Preheat the oven to 240°C/fan220°C/gas 9, or as high as it will go. Rub the outside of the joint with soft beef dripping or olive oil and season with salt and pepper. Place in a roasting tin and cook in the oven for 15 minutes until nicely browned all over. Then lower the oven temperature to 190°C/fan170°C/gas 5 and cook for 12-13 minutes per 500g for rare, 17-18 minutes per 500g for medium or 22-24 minutes per 500g for well done.
2. Half an hour before the beef is ready, add your roast potatoes (honey glazed or add butter or goose fat with mixed herbs either within the roast or a new tray then continue to make the Yorkshire pudding batter. Sift the flour and salt into a bowl. Make a well in the centre and break in the eggs. In a jug, mix the milk with 300ml cold water. Using a hand-held electric whisk, gradually beat half of the milk mixture into the bowl, then beat for 2-3 minutes to make a smooth batter. Stir in enough of the rest of the milk mixture to make a batter with the consistency of double cream. Leave to stand for 30 minutes.
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3. Remove the beef from the oven and turn the oven temperature back up to 220°C/fan200°C/gas 7. Lift the beef onto a carving board and loosely cover with a sheet of foil. Leave it somewhere warm (ideally on the top of the hob) to rest for 30 minutes. Put some fat from the tin into the holes of a 12-hole large muffin tin. Put in the oven for 5 minutes until smoking hot (drops of batter should sizzle immediately in it). Remove carefully, pour in enough batter to fill the holes three-quarters full and return to the oven for 25-30 minutes or until puffed up and golden.
4. Meanwhile, make the gravy. Pour away any excess fat from the roasting tin or add to vegetables or stock gravy. Place the roasting tin directly over a medium heat on the hob and sprinkle with the flour. Stir well with a small whisk, then add a little stock and stir again, scraping the base to release the juices. Add the rest of the stock and simmer until reduced to a well-flavoured gravy. Strain into a small saucepan, season, and keep hot.
5. Uncover the beef and add any juices from the carving tray to the gravy. Carve the beef as thinly as you can and serve with the Yorkshire puddings, gravy, horseradish sauce and some English mustard.
6. For your vegetables choose from carrots peas paranips boil/steam for around 10/20 mins you can also if adventurees oven bake with a hint of honey coating add a knob of butter with mixed herbs.
A fine mellow red Burgundy suits this classic British Sunday lunch.