Roast Sirloin of Beef is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a sirloin of beef that's oven roasted, dusted with salt and flour and served with horseradish sauce and Yorkshire pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Sirloin of Beef.
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This is a classic recipe for a Victorian version of Roast Sirloin of Beef that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 381.—ROAST SIRLOIN OF BEEF.
A piece of sirloin of beef, in order to have any chance of perfection when cooked, should not weigh less than sixteen pounds ; it will take about two hours and a half to roast it, before a good fire : it must be kept at a distance of eighteen inches from the grate. Baste frequently, with the fat placed in the dripping-pan ; and a quarter of an hour before it is done, shake a little salt and some flour all over it ; and when it is removed from the spit, and placed upon its dish, pour over some good gravy, or hot water and a little brown colouring ; serve separately, some scraped horseradish, or else some horseradish sauce, No. 78 ; and in a separate dish, a piece of Yorkshire pudding, No. 292.
Pre-heat your oven to 220°C. Place your meat in a roasting pan with the skin side uppermost. Never cover the meat, as this will make it steam or braise rather than roasting. Transfer to your hot oven and roast for 40 minutes at 220°C.
At this point, reduce the oven temperature to 160°C and continue roasting for 24 minutes per kg for a medium-done piece of meat (18 minutes per kg for rare and 36 minutes per kg for well done).
About 30 minutes before the roast is due to be ready, remove from the oven and dust with a little salt and flour then return to the oven.
When done, remove the meat and set aside, covered with foil, to rest for 20 minutes before carving. In the meantime, put the roasting pan on the hob, add boiling water and a little gravy browning and stir to make a sauce. Cook briefly to thicken then strain into a gravy boat.
Serve the beef, accompanied by the gravy, horseradish sauce and Yorkshire pudding.
