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    Peppered roast sirloin with Yorkshire puddings

    A whole sirloin crusted in cracked pepper and rosemary, roasted medium-rare and rested properly. Tall Yorkshire puddings and a red wine gravy finish the plate.

    Prep
    30 minutes
    Cook
    2 hours
    Makes
    6 portions
    Difficulty
    Hard
    Peppered roast sirloin with Yorkshire puddings

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    551kcal
    Protein
    43g
    Carbs
    20g
    Fat
    31g

    Where the calories come from

    • Protein 32%
    • Carbs 15%
    • Fat 53%
    Fibre
    2.4 g
    Sugar
    4.1 g
    Salt
    0.4 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £5.18a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 1kg beef sirloin, fat scored in a criss-cross
    • ⅔ tbsp olive oil
    • 25g black peppercorns
    • 20g fresh rosemary, leaves picked
    • 2 ½ eggs
    • 95g plain flour, for the batter
    • 110ml whole milk
    • 30g beef dripping
    • 1 ¼ leeks, trimmed, washed and roughly chopped
    • 1 ¼ red onions, quartered, unpeeled
    • 1 ¼ tbsp plain flour, for the gravy
    • 60ml red wine
    • 60ml port
    • 560ml beef stock, for the gravy

    Method

    1. Make the Yorkshire batter the night before, if you can. Tip the batter flour into a bowl with a pinch of salt. Whisk in the milk and 25ml of cold water, then beat in the eggs until smooth.

    2. Chill it overnight in the fridge and leave it there until the oven's hot. If you're making it the same day, rest it for at least 30 minutes at room temperature instead.

    3. Start with the gravy. Switch the oven on at 180°C (fan 160°C) and roast red onion and leek in a big roasting tray, for 45 minutes, until their edges are golden.

    4. Set the hob to medium heat and sit the tray on it. Stir gravy flour into the veg, scraping up every sticky bit: that's where the flavour is.

    5. Tip in port and red wine. After 1 minute's bubbling, add beef stock ladle by ladle, whisking as you go.

    6. Lower the heat to a gentle simmer and let the gravy thicken as much as you like. Sieve it, skim away the fat and season to taste. Put it to one side for reheating later.

    7. Raise the oven to 240°C (fan 220°C) while the sirloin sits on the worktop to reach room temperature.

    8. Grind black peppercorns, rosemary and 1 tbsp of salt in a blender to a coarse dust. Cut a shallow criss-cross into the sirloin's fat, coat it in olive oil and press the peppery dust all over the joint to form a crust.

    9. Heat a roasting tray and sear every side of the sirloin in it. Slide it into the oven, turned down to 180°C (fan 160°C), and roast for 50 minutes for medium-rare.

    10. Give the beef a 30-minute rest on a board, covered, while the puddings cook. Increase the heat to 220°C and spoon beef dripping into a deep tray for Yorkshire puddings, a little in each well. Put the tray on the oven's middle shelf for 5 minutes, until the fat is smoking.

    11. Fill each well half to three-quarters full with batter. Bake for 25 minutes, until deep gold and risen, with a hollow sound when tapped. Keep the oven door shut the whole time, or they may sink.

    12. Warm the gravy again and carve the sirloin. Give each plate one Yorkshire pudding, then pour hot gravy on top.

    Adapted from Jamie Oliver

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