Sirloin of Beef Joint...1.1kg, how do I cook?

[Eggybreadwithnuts]

Butcher wasnt much help, said cook fast not slow.

How would you cook a 1.1kg roolled Sirloin?

12.5 mns per half kg at 180 after 15 mins at 220. Then rest. Or until internal temp is 55 degree then rest

I would go onto Google, where there are many recipes for Beef, I would pick the one I liked the sound of, and then follow those instructions.

Mix a couple of tablespoons of flour with a teaspoon each of mustard powder, salt and ground pepper and rub it all over the joint. Sit it in a roasting tin on a layer of thickly sliced onions and start it off in a demonically hot oven (240c/gas 9) for the first 20 minutes. Turn it down to 180 and cook it for another 15 minutes per 450g (so about 35 mins for yours). That'll cook it to 'rare'. If you want medium, add another 15 minutes, if you want well done another 15 on top of that. When it comes out transfer it to another warm dish to rest (and cover in foil and a couple of teatowels) if you want to use the juices and onions to make/add to your gravy.

So:
20 at 240/gas 9
35 at 180 (for rare)
(+15 for medium)
(+15 for well done)
30 mins minimum to rest

I’d quickly brown the whole joint, seasoned, in a hot pan on the hob first then cook at 200 according to how you like it. (We like ours rare so 30/40 mins, google will advise).

We prefer ours fairly well done. I use a lidded tin - 20 mins at 220 without the top on, then down to 200 with the lid on, an extra piece of fat balanced on top and a red onion or two in with it. I usually calculate the total time using what my old Good Housekeeping cookery book says (iirc 30 mins per pound plus 30 mins), decide that seems a bit too long and knock a bit off. Rest for 20 mins at the end.

The result is deliciously moist with lots of good juices to make the gravy with while the meat is resting.

Thanks everyone feeling abit more confident now. We like medium. Its not a huge piece, so does this sound right:

Salt and pepper it
Pan fry to seal
Sit on a pan of chunky onions/carrots
Hot oven 240° for 20mins
Then turn down to 180°
for 50 mins for medium (35mins +15mins)

^does this sound right so its a total of 1hour 10mins????

Take out cover in foil and rest for at least 30 mins

Sounds fab, just make sure it rests on something that will catch the juices, you don't want to waste them!

Ah so do I need to take it out the tray Im cooking it in?

Only if you want to do homemade gravy (if you do, make up a pint or so of beef stock, take the joint out and put it on a deep/serving plate and cover it then add a couple of tablespoons of flour to the tin, whisk it into the juices and put the tin on a low heat on the hob. Keep whisking, moving the whisk around to catch all the nice flavourful baked on bits at the bottom of the tin) and gradually mix in the stock. Spoon out the larger veg pieces or attack them with a potato masher, taste the gravy and season if it needs it, and before serving tip in any juices from the joint).

If you don't, then no, just leave it in the tin 🙂

Cooking a good piece of beef and not making gravy should be a crime!
Theres likely to be more fat than you’ll need in the pan (especially if you’ve got an extra bit of fat for the top). I lift the meat into the lid of my tin along with the onions and cover that with foil to rest. Then I tip the juices out into a separating jug, top up as much as I want with some of the water saved from parboiling the potatoes and carrots, put back a couple of tablespoonfuls of fat, blend that to a roux with some flour and then gradually stir in the juices.

Fabulous advice @Gliblet. Thank you soooo much everyone, feeling confident about it all now!!!

https://www.bbcgoodfood.com/howto/guide/roast-timer

the best roast timer calculator!

Do I need to buy a meat themometer?

I've never used one (and I've never poisoned anyone 😁 ). If you're at all worried, take the joint out of the fridge for about 3 hours before cooking it, it'll make it easier for the meat to heat evenly all the way through.

some people like them, I’m not a fan.

dh got one, even though he uses it very accurately (imo) underdoes the meat and makes timing the roast potatoes etc harder than working out timings and doing it by the clock.

Ah ok re the thermo, thanks everyone

Thanks for that. I usually make my own gravy from beef remnants and add to oxo. I would never have thought to do those extra bits you suggested 😃

Google Delia, which I’m reasonably certain @Glibletis quoting. Always underdo and add, rather than overdo and be buggered.

I read some instructions earlier to start off high then reduce to 160 deg (fan oven) but then I’m not sure how to get the roast potatoes to brown at that temperature.

That’s one of the reasons I use a tin with a lid, 200 seems fine. Idk if foil would work.

180c oven

Make a mix of wholegrain and Dijon mustard, Worcestershire sauce, garlic, herbs and seasoning. Coat the joint with the mix, then place on a bed of sliced onion, garlic and fresh herbs. Pour in half a bottle of red wine and half again of water, then roast under foil for 20 mins per pound plus 20 mins, taking off the foil for the last 30 mins. Rest the meat for at least one hour before carving, and use the remaining liquid for gravy.

When you take the joint out to rest, you ramp up the oven to brown off the rest. Google Delia, you won’t go wrong!

The amount of time suggested for these is insane, to me. I regularly roast sirloin and do a 1.4 kg piece (not rolled, that takes a little longer) for 22 minutes at 200°c in a fan oven. No adjusting temps and really quickly cooked. Rest under a towel for 30 - 40 minutes while the Yorkshire pudding cooks. That gives us rare meat, so I'd add about 4 minutes minutes for medium. For a 1.1kg piece of rolled meat, medium, I'd do 23 minutes at 200°c.

❗️HELP❗️
So beefs been in 20 mins at 240
Turning down to 180 now for 50 mins (35 + 15 for medium)

BUT JUST HAD A LOOK AT IT BEFORE TURNING DOWN AND...

It looks really well done on the outside fat piece looks very well done, juices sizzling away in tray.

Am I on track????

Yes, that's why you turn it down at that point, you're doing fine