Roast Sirloin of Beef with Cinnamon Butter and Clementines
A magnificent festive centre piece featuring beef sirloin coated in a delicious cinnamon butter, roasted with clementines or satsumas and towards the end of the cooking time glazed with orange marmalade for an extra citrus burst.
2 hours 30 minutes
To Cook Rare: 20 minutes 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 x 2.25-2.7kg lean sirloin, boneless rib or topside joint
- 6 clementines or satsumas, unpeeled and cut in half
- 4 tablespoons thick cut orange marmalade
- For the Cinnamon Butter:
- 75g unsalted butter, softened
- 1 tablespoon ground cinnamon
- For the Brandy Gravy:
- 1 tablepoon plain flour
- 600ml good, hot beef stock
- 3 tablespoons brandy or cognac ( optional)
- 1-2 tablespoons fresh thyme leaves
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5,
- To prepare the cinnamon butter; in a small bowl mix the ingredients together and set aside.
- Place the joint on a chopping board, season on both sides and rub the cinnamon butter over the surface.
- Place the joint on a rack in a roasting tin and roast for the preferred, calculated cooking time. Cover with foil if browning too quickly.
- 20 minutes before the end of the cooking time remove the roast from the oven. Put the beef on a plate, remove the rack from the tin, add the clementines or satumas in the base of the tin then place the beef on top of the fruit.
- Brush the joint with the marmalade and return to the oven for the remainder of the cooking time.
- Remove the joint from the oven and transfer to a warm platter with the clementines or satsumas. 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, thyme and any meat juices from the platter, adjust the seasoning, to taste, add the brandy or cognac (if used) and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
- Serve the beef with roast potatoes, clementines and seasonal vegetables.