Sirloin: the beef-lover’s cut. Because this part of the cow is used a whole lot during its life, you’ll find that it’s both beautifully lean and big on hearty, beefy flavour — which makes it the perfect joint for making powerful, glossy gravy. With that in mind, we cook this recipe with a trivette of vegetables, beef stock and a splash of full-bodied red wine for the ultimate, neo-traditional roast beef dinner.
Serves 6-8 portions.
- 3 kg sirloin off the bone (dry aged if possible) with a good fat cap
- 25 ml rapeseed oil
- Maldon salt
For your trivette:
- 2 carrots
- 2 onions
- 2 sticks celery
- 4 bay leaves
- 1 bulb garlic
- 375ml red wine
- 75 ml beef stock
- 1 tblsp tomato purée
Set up your EGG for indirect cooking with the ConvEGGtor legs up and the stainless steel grid on top.
Your target temperature is 120c/230f. If you own an EGGspander, set up without the top shelf. You’ll add this later when your beef is resting.
Remove the beef from the fridge a minimum of 2 hours before cooking to allow it to reach room temperature. Rub the meat with rapeseed oil and season heavily all over with salt. Place onto a roasting rack settled into a drip pan.
Add your roughly diced trivette of vegetables along with the wine, beef stock and table spoon of tomato purée into the bottom of the drip pan under the roasting rack. Place this all into your EGG.
Roast everything for 2-3 hours or until the sirloin internal temperature reaches 56c, the perfect temperature for a sirloin of beef. Every piece of sirloin is slightly different, so it may take a little less time or a little more.
Once you’ve reached this internal temperature, remove the joint from the EGG, wrap in foil and leave to stand.
Remove the ConvEGGtor from the EGG and replace the stainless steel grid or cast iron searing grid if you have one. Raise the EGG’s temperature to 250c/482f, then put the joint back on the EGG and sear each side for trademark searing lines. This should only take a matter of minutes.
As a guide, for medium-rare, cook to 55-60c, medium: 60-65c, or medium-well 65-70c.
Remove the beef, season with freshly ground black pepper and rest in a warm place for at least 20 minutes.
Carve thin slices and serve with the reduced roasting juices strained from the drip pan.