Serve up this delicious family dish of roast sirloin of beef.
1.5kg boneless beef sirloin, at room temperature
1 teaspoon cracked black pepper
2 garlic cloves, crushed with sea salt (optional)
2 tablespoons olive oil
Aromatic Steamed Vegetables
Creamed Horseradish Sauce
gravy (see tip), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 220C or 200C fan. Mix seasonings together and rub over surface of beef with olive oil. Place on a roasting rack in a heavy flameproof baking dish.
2. Roast for 20 minutes. Reduce heat to 200C or 180C fan. Cook for another 45 minutes for rare. Cook for an extra 15 minutes for medium-rare.
3. Transfer beef to a warm plate, cover loosely with foil and rest for 15-20 minutes in a warm place before carving. Serve with Aromatic Steamed Vegetables, Creamed Horseradish Sauce and gravy, if you like.