This sirloin is roasted on a bed of hay to add flavour and is served with roasted bone marrow, local vegetables and a meaty, red wine gravy.
Ingredients
- 1 piece of sirloin, about 12 inches in length and weighing approximately 4.50 – 5.40 kg, with the fillet intact underneath and trimmed of the skirt
- 2 handfuls of hay
- 4 beetroot
- 6 medium potatoes
- 80 g2¾ oz butter
- 16 shallots, peeled
- 2 bunches of baby carrots
- 200 g7 oz runner beans
- 200 ml7 fl oz red wine
- 250 ml8¾ fl oz beef stock
- Olive oil
- Salt and pepper
For the sauce:
- 8 marrow bones, soaked for 24hrs
- 30 g1 oz butter
Method: How to make Sirloin of Aberdeen Angus
Preheat the oven to 200C/Gas 6.
Trim the sirloin if it is too fatty and season well. Sear the meat well in a hot roasting tin, then remove it. Place a thin layer of hay at the bottom of the roasting tin, then put the meat on top of the hay. Sprinkle the hay with a little water.
Place the beef in the middle of the preheated oven and roast for about 40 mins – one hour according to your taste.
Meanwhile, peel and cut each beetroot into quarters. Place these in a roasting tin and drizzle with oil. Season well and roast for 40 minutes, or until tender.
Peel the potatoes and cut into 2cm dice.
Melt about 40g butter with a little olive oil in a large ovenproof frying pan. Add the potatoes, season well and cook for a few minutes over a medium heat. When they start to colour, toss in the shallots and transfer the pan to the oven. Roast for 30 minutes, or until the shallots are soft and caramelized and the potatoes are golden.
For the sauce, place the marrow bones in a lightly oiled baking tray. Roast for 25 minutes, or until the marrow has puffed out slightly and a skewer inserted through the middle meets no resistance. Scrape out some of the marrow, and fry it quickly in a hot frying pan with a little butter.
When the beef is cooked, remove from the oven and allow to stand for 15 minutes. Take the sirloin off the bone, then carve into slices.
Cook the carrots in salted water until just tender. Slice the beans thinly and add to the carrots for the last minutes of cooking. Drain well and stir in a small knob of butter. Season.
Return the roasting tray which the beef cooked in to the heat. Add in the red wine and allow this to reduce down, scraping the bottom of the tray with a wooden spoon. When the wine has almost disappeared, add the beef stock and any juices from the resting meat. Allow this to reduce by about two-thirds, then whisk in a small knob of butter.
To serve:
Serve slices of beef next to a generous pile of vegetables. Spoon over a little gravy, and top each plate with a little marrow bone.
