This quick dinner is amazing for when you don’t have time to prepare an elaborate spread but still want to serve a hearty, flavourful meal
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | British |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Easy |
| Calories | 486 |
| Fat | 35g |
| Saturates | 13g |
| Protein | 34g |
| Carbs | 6g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7. Line a roasting tray with a sheet of baking paper.
Ensure the sirloin is at room temperature before patting it dry with paper towels.
Mince the garlic and finely chop the herbs. Combine the olive oil, garlic, herbs, salt and pepper. Rub the mixture over the beef, ensuring it is evenly coated. Place the sirloin on a roasting rack inside a roasting pan. Roast for 5 minutes to sear the outside. Then reduce the oven temperature to 200°C, gas mark 6. Continue roasting for approx. 15 minutes, or until the internal temperature reaches 55°C for medium-rare, or to your desired level of doneness.
Prepare the frozen Yorkshire puddings according to the package instructions, approx. 4-5 minutes in the oven.
Five minutes before the roast is ready, make the horseradish gravy. Melt the butter in a saucepan over a medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until it’s lightly golden. Gradually whisk in the beef stock, making sure there are no lumps. Bring the mixture to a simmer, allowing it to thicken. Stir in the horseradish sauce and Dijon mustard, adjusting to taste. Season with salt and pepper. Keep warm until ready to serve.
Carve the sirloin into slices and serve alongside the Yorkshire puddings with a drizzle of gravy.
