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.
1 hour 30 minutes
To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1 x 1.25kg/2¾lb lean boneless sirloin or topside joint
- Salt and freshly milled black pepper
- 3 red onions, peeled and cut into wedges
- 12 fat garlic cloves, unpeeled
- 120ml/6tbsp good quality beer
- 45ml/3tbsp rowanberry, quince or redcurrant jelly
- 225g/8oz plain flour, sieved
- Pinch salt
- 10ml/2tsp English mustard powder
- 3 eggs, beaten
- 10-15ml/2-3tsp fresh thyme leaves or 5ml/1tsp dried thyme leaves
- 300-400ml/10-14floz milk
- Sunflower oil, for cooking
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- 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.
- 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.
- 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.