Roasted Oven Method:
Preparation: Preheat your oven to 200C (180C fan) or gas mark 6. Remove the from the fridge 1 hour before cooking to bring it to room temperature. This step ensures the roast cooks evenly and achieves a tender, juicy interior.
Seasoning: Generously rub the with olive oil, sea salt, freshly ground black pepper, and your choice of herbs, such as rosemary and thyme. For added flavour, you can also add minced garlic. This seasoning helps create a crispy, seasoned crust that locks in the juices.
Searing: Heat a large ovenproof skillet or roasting pan over high heat until hot. Sear the on all sides for 3-4 minutes per side until it develops a deep, golden-brown crust. Searing is essential for adding rich flavour and sealing in the juices.
Roasting: Transfer the seared roast to the preheated oven. Roast for about 15 minutes per 450g for medium-rare, or adjust the cooking time according to your preferred level of doneness. Use a meat thermometer to check that the interl temperature reaches 54-57C for medium-rare.
Resting: Once the roast reaches the desired temperature, remove it from the oven and let it rest on a wooden board for 20 minutes under loosely tented foil. Resting is crucial as it allows the juices to redistribute throughout the meat, making it tender and juicy.
Serve: Slice the roasted beef sirloin against the grain to ensure maximum tenderness. Serve on a wooden board alongside fluffy Yorkshire puddings and a selection of roasted vegetables, such as carrots, parsnips, and potatoes, for a classic British Sunday roast.
