Roast Sirloin of Beef with Cinnamon Butter and Clementines Roast Sirloin of Beef with Cinnamon Butter and Clementines

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.

prep time
15 mins

cook time
2 hours 30 minutes

10 people

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

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 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


  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5,
  2. To prepare the cinnamon butter; in a small bowl mix the ingredients together and set aside.
  3. Place the joint on a chopping board, season on both sides and rub the cinnamon butter over the surface.
  4. 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.
  5. 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.
  6. Brush the joint with the marmalade and return to the oven for the remainder of the cooking time.
  7. 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.
  8. 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.
  9. 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.
  10. Serve the beef with roast potatoes, clementines and seasonal vegetables.