Roast sirloin of beef & Port gravy

Name: Roast sirloin of beef & Port gravy
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 3 garlic cloves, finely chopped; 2 Tbsps thyme leaves; 2 Tbsps olive oil; 2 kgs 3lb 5oz-4lb 8oz piece rolled sirloin of beef; 1 garlic clove; 1 bay leaf; 3 sprigs few thyme; 75 milliliters port; 350 milliliters red wine; 200 milliliters beef stock (if youd rather make your gravy alcohol-free, simply double the quantity of stock)

Roast sirloin of beef & Port gravy is a sauce that serves 6. One portion of this dish contains roughly 57g of protein, 14g of fat, and a total of 439 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires bay leaf, few thyme sprigs, port, and oz-4lb 8oz piece rolled sirloin of beef. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better.

Ingredients you will need

Black Pepper

Olive Oil

Garlic

Thyme

Beef

Dry Seasoning Rub

Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.

Ingredients you will need

Beef

Meat

Salt

Equipment you will use

Oven

When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins.

Ingredients you will need

Beef

Equipment you will use

Aluminum Foil

Pour off and reserve any resting juices.

To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced.

Ingredients you will need

Garlic

Gravy

Thyme

Port

Equipment you will use

Wooden Spoon

Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste.

Ingredients you will need

Red Wine

Stock

Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

Ingredients you will need

Gravy

Meat

Equipment you will use

Sieve

Equipment

Ingredients

Servings:

garlic cloves, finely chopped 2Tbsps

thyme leaves 2Tbsps

olive oil 2kgs

3lb 5oz-4lb 8oz piece rolled sirloin of beef 1

garlic clove 1

bay leaf 3sprigs

few thyme 75milliliters

port 350milliliters

red wine 200milliliters

beef stock (if you'd rather make your gravy alcohol-free, simply double the quantity of stock)

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Wild & Wilder The Exhibitionist Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 19 dollars per bottle.