Glazed Sirloin of Beef with Herby Yorkshire Puddings

Easy glaze of beer and fruity redcurrant or quince jelly and interest to the traditional Sunday roast, along with delicious herby Yorkshire puddings.

Method

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. Place the sirloin joint on a metal rack in a large non-stick roasting tin. Season and open roast for the preferred calculated cooking time. From time to time during cooking continue to baste the joint with the beef juices from the roasting tin.
3. Prepare the herby Yorkshire puddings; place the flour, salt and mustard powder in a large bowl. Whisk in the beaten egg, thyme and enough milk to produce a smooth thick batter, about the consistency of double cream. Leave the batter to rest for at least 30 minutes.
4. 30-40 minutes before the end of cooking remover the joint and rack from the tin, add the red onions and garlic to the base of the tin then position the beef on top of the vegetables.