Citrus Sesame Roast Beef
This topside or sirloin beef joint is seasoned with Chinese five-spice powder and brushed with a citrus glaze made with Seville orange marmalade, zest and juice of an orange, Worcestershire sauce and sesame seeds for an oriental style twist to your roast.
1 hour 40 minutes
To Cook Rare: 20 mins per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1.3kg lean topside or sirloin joint
- 1 teaspoon Chinese five-spice powder
For the citrus glaze:
- 1 tablespoon rapeseed or olive oil
- 4 tablespoons Seville orange marmalade
- Grated zest and juice of ½ orange
- 2 tablespoons Worcestershire sauce
- 2 teaspoons sesame seeds
For the gravy:
- 1 tablespoon plain flour
- 600ml good, hot beef stock
- 2 tablespoons sweet sherry (optional)
- Preheat the oven to 180-190°C, 160-170°C, Fan, Gas mark 4-5.
- Place the joint on a chopping board and make several slashes over the surface. Season and coat with the Chinese 5 spice powder all over.
- Place on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
- For the citrus glaze; in a small bowl mix all the ingredients together.
- 20 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze. Return to the oven for the remaining cooking time.
- Remove the beef from the oven; cover and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard.
- Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment.
- Add the remaining stock, sherry and any meat juices, adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
- Serve the beef with seasonal vegetables such as roasted asparagus, creamy mash and the gravy.