The Perfect Roast for Mother’s Day
Cooking a perfectly juicy roast Sirloin of beef for Mother’s Day is a great way to show your mom how much you care. Roast beef is a classic dish that is sure to bring back fond memories and put a smile on her face.
Cooking a perfectly juicy roast Sirloin of beef for Mother’s Day is a great way to show your mum how much you care. Roast beef is a classic dish that is sure to bring back fond memories and put a smile on her face.
When selecting your joint, take the time to choose a cut with good marbling and a nice amount of fat. You want the roast to be full of flavour and juicy on the inside. Selecting a cut that is of good quality is vital as the flavour of the roast depends on it. Our Sirloin of Beef joints are from selected Native breed cattle sourced from Herefordshire pastures. Reared on grass and dry-aged in our humidity-controlled Himalayan salt ageing cold rooms, they are among the finest cut of beef for roasting. Well marbled and extremely tender, we dry age our sirloin joints on the bone to develop tenderness and flavour. We take the time to hand cut and prepare the joint, so you know you’re getting the best for your mum on Mother’s Day.
Whether you’re a seasoned chef or a novice cook, follow our recipe below for guaranteed success and a meal to knock your mum’s socks off.
Roasting a Sirloin of Beef
Preparing the Beef
All of our beef is grass-fed and native to Herefordshire. Depending on your appetite, we would suggest 0.150kg – 0.300kg per serving.
Preheat your oven to 220°C fan. Make sure you have a plate warming in the oven ready to rest the meat on.
Remove the joint from the fridge an hour before cooking. Around 20 minutes before cooking, oil and season well with sea salt and freshly milled black pepper and place into a roasting tray.
To release the browning flavours, the initial cooking of the beef must be at a higher heat. This produces a flavoursome crust and reduces moisture loss, ensuring a lot of flavour.
To achieve this, put the joint into a pre-heated oven (220°C fan) for around 20 – 30 minutes.
Generally, a joint of sirloin has a good fat content. To release the flavour of these fats, the joint needs to reach a temperature of around 60+°C , which ensures the fat will break down and baste the lean meat.
Reduce the oven temperature to 160 – 180°C fan and cook for the following:
Rare 10 minutes per 500g / 50 – 55°C
Medium 15 minutes per 500g – 60 – 65°C
Well Done 20 minutes per 500g 72°C +
Remember, these are just guides – we recommend using a meat thermometer to help achieve the best results.
Resting – one of the most important parts of the cooking process.
Resting your joint allows the moisture to evenly settle back into the meat as the temperature evens out across the joint. Be aware that the residual heat will continue to rise the internal temperature of the joint by around 5°C.
Rest on a warm plate, and cover with foil and a tea towel if you wish.
Tip – Make sure not to rest the meat in a draughty area as you don’t want it to go cold