Ingredients:
1.5kg beef sirloin roast
60ml Irish Whiskey
300ml red wine
30g butter
60g plain flour
salt and freshly-ground black pepper, to taste
Method:
Wipe the meat dry, season well then place in a roasting tin and transfer to an oven pre-heated to 180°C. Roast for 60 minutes then add the whiskey and wine to the pan. Cover lightly and cook for a further hour, basting the meat half way through.
After this time remove the meat from the tin then set aside to keep warm. Skim any excess fat from the pan juices then pour the juices into a saucepan, adding enough water to give you about 450ml in all. Cream together the butter and flour until smooth then heat the pan juices and whisk in the butter mix. Bring the mixture to a boil then reduce to a simmer and cook gently for about 3 minutes, or until thickened. Adjust the seasonings to taste then slice the meat and serve the sauce as an accompaniment.
Serve with mashed potatoes and steamed broccoli.
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