Roast Sirloin of Beef
Ingredients
Directions
Prepare
Remove the chine bone from the sirloin.
Flatten the flap and tie it under the fillet.
Trim the joint and tie a layer of suet over the fillet.
Cover the sirloin with buttered paper and tie it up.
Roast and season
Roast the joint before an even fire.
Ten minutes before the meat is done, remove the paper and sprinkle the joint with coarse sea salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sirloin
- The lean, tender main cut that carries the whole dish and sets its texture as it cooks.
- Suet
- Hard fat that melts over the fillet as it roasts, adding moisture and richness.
The step that matters
Removing the paper and salting ten minutes before the end. Paper blocks browning, so removing it late lets the surface brown through the Maillard reaction while the inside finishes. Salt added at this point seasons the outside without having long to draw moisture out of the meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More roast sirloin recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.