Mum’s Sunday Roast Beef
1kg piece beef sirloin
bunch fresh thyme
bunch fresh rosemary
cup red wine
cup beef stock
Roasted vegetables (pumpkin and potato) and green vegetables (peas and beans) to serve.
Preheat oven to 200°C. Brush beef lightly with oil and brown on all sides in a frying pan. Season the beef with salt and pepper.
Place beef on a rack in a roasting dish. Combine the herbs, place half under the beef and half on top of the beef.
Roast for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done. For ease and accuracy use a meat thermometer.
Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving.
While the beef is resting remove any excess fat from the roasting dish and place the dish over a medium heat.
Add the wine and stock and scrape up any meat residue. Bring to the boil and reduce by one third.
To serve, slice beef and serve with the vegetables and warm gravy.
Beef and Lamb Australia