Oven Roasted Beef Sirloin
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Oven Roasted Beef Sirloin

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This is what you’ve been waiting for; roast beef with all the trimmings. The beef is roasted in the oven and served with the Yorkshire puddings, gravy, and seasonal vegetables of your choice.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-6 Serves 4-6
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 2 x Quality Mark sirloin steaks on the bone (approx. 400g each)

Yorkshire puddings

  • 2 cups flour
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 1 cup milk
  • 1/4 cup cold water

Pan sauce

  • 1/2  cup red wine
  • 1 cup beef stock
  • 25g cold butter, cubed

To serve

  • horseradish cream
  • roasted vegetables of your choice


Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat. 


Heat a large frying pan over medium-high heat. Season steaks and working with 1 steak at a time, use tongs to place the steak in the frying pan, browning the fatty edge first. Cook until the fat is golden and rendered. Repeat with remaining steak. Place both steaks back in the frying pan and brown well. Transfer to the hot tray and cook in the oven for 15 minutes. 

Remove steaks from the oven and place on a warmed plate, cover with foil and a clean tea towel and leave to rest for 10-15 minutes. 

Yorkshire puddings

Sift the flour and salt into a large mixing jug and make a well in the centre. Add eggs, then gradually beat in the milk and water until you have a smooth batter. Cover and set aside for at least 15 minutes. 

Heat a 12-hole muffin tin in the oven for 5 minutes. Spoon 1 teaspoon of the collected beef fat (or use butter), into each muffin hole. Place back in the oven and heat until the fat is smoking. Remove from the oven and quickly pour the batter into the muffin holes and cook in the oven for 15 minutes or until golden and puffed.

Pan sauce

Pour the red wine into the hot frying pan and reduce by half. Add the beef stock and reduce by half again. Add the butter and swirl until glossy. Season and strain into a jug.

To serve

Serve steaks with the pan sauce, horseradish cream and Yorkshire puddings. Roasted root vegetables are the perfect accompaniment.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 535g
Energy kJ (kcal) 2698 (644)
Protein (g) 43.0
Fat (g) 21.9
Saturated (g) 7.3
Carbohydrate (g) 61.6
Sugars (g) 4.9
Sodium (mg) 626
Iron (mg) 5.0
Zinc (mg) 5.1
Vitamin B12 (ug) 1.7
Vitamin D (ug) NA
Selenium (ug) 16.2
Did you know selenium and zinc contribute to healthy hair and nails?
  • Have your steak at room temperature before cooking so you can time cooking accurately.
  • If you like your steak with a good outer crust, then rub steaks with salt and freshly ground black pepper before cooking. Alternatively, season steak after cooking.
  • Resting is very important for tender, juicy results.
  • Beef and lamb contain a "meat factor" which increases iron absorption. Add leftover meat to your lunch the next day for an iron-boost.  
  • Boiling the wine removes the alcohol and adds flavour to the pan sauce.
  • If you're watching your salt/sodium intake, opt for a sodium reduced option when purchasing your beef stock.

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