Roast Beef Sirloin with Tarragon and Port Gravy
Food
Main Courses
Gluten-free
Allergens – Sulphites (within the port)
Prep: 10 minutes
Cook: 1 hour 55 minutes
12 Servings
Ingredients
FOR THE ROAST BEEF
5 garlic cloves, finely chopped
5 sprigs tarragon, finely chopped
2g ground black pepper
50ml olive oil
3kg sirloin of beef
5g sea salt
FOR THE BISTO GRAVY
1L boiling water
75g Bisto Gluten-Free Gravy Granules
1 sprig tarragon
50ml port
Method
-
Mix together the garlic, tarragon, pepper and oil and rub into the sirloin, leave marinating for a minimum of 2 hours
-
Preheat the oven to 200°C
-
Place in a roasting tray, season with salt and roast for 20 minutes, then turn the temperature down to 190°C and continue cooking for a further 90 minutes
-
Remove from the oven and allow to rest for at least 30 minutes. Retain the juices in the tray
-
For the gravy, skim the fat from the surface of the juices and discard. Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the gravy granules until thick. Add the tarragon and port and allow to infuse, then pass the gravy through a sieve
- Carve the beef into portions and serve with the gravy and a selection of seasoned vegetables
