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Roast Sirloin of Beef | Recipe by sousvidetools.com

Roast Sirloin of Beef, Red Wine Gravy and Yorkshire Pudding

Roast Sirloin of Beef, Red Wine Gravy and Yorkshire Pudding Beef
  • COOK TIME: 5 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4


  • 1 ½ Kg Piece of Sirloin
  • 2 tsp Chopped Thyme Leaves
  • 2 tsp Sea Salt
  • ½ tsp Ground Black Pepper
  • 3 tbsp. Olive Oil
  • 3 Finely Chopped Red Onions
  • 50g Dried Porcini Mushrooms
  • 2 Cloves Peeled Garlic
  • 200mls Good Red Wine
  • 400mls Beef Stock
  • 110g White Flour
  • 2 Eggs
  • 300mls Milk
  • 20g Melted Butter




Sunday lunch won’t be the same again once you’ve tried this sirloin of beef. The meat is so tender it’s effortless to carve. The perfect roast!


1. Season the sirloin with sea salt, black pepper and chopped thyme. Brush with a little olive oil then place the beef in a vacuum pouch and seal

2. In a water oven preheated to 58 degrees, cook for 4 ½ hours

3. In a saucepan with a little oil gently sauté the sliced onions and garlic until translucent. Turn up the heat to caramelize the onions and when golden in colour deglaze with red wine

4. Reduce the red wine until almost gone, add the dried porcini and the beef stock then reduce further until the sauce is shiny and thickened

5. Pass the sauce through a fine sieve

6. Sieve the flour with a pinch of salt then make a well in the middle of the flour and add the eggs

7. Using a whisk gently bring the mix together adding the milk bit by bit

8. Mix in the melted butter and leave to stand

9. In a hot oven add the Yorkshire pudding tray filled with oil or dripping

10. When very hot add a little of the batter to each mould. Cook for 20 -30 mins until golden and risen

11. To serve, caramelise the beef on all sides ensuring you crisp up the fat

12. Carve onto a board or plate. Add the gravy and a Yorkshire pudding

Chef’s Tip

There is nothing more to add to this dish, it is the perfect Sunday roast!

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