- 2 tbsp vegetable oil or beef fat
- 1-1½kg sirloin of beef sirloin
- 1 glass red wine
- 400g can beef consommé
- Heat oven to 200°C/fan 180°C/gas 6.
- Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 mins.
- Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob.
- Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins.
- The joint can now be roasted, fat side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done.
- Turn the joint halfway through its cooking time for an even roast.
- Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove.
- Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated.
- Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of finishes.
- Carve the beef into thick slices, offering the gravy