Beef Recipes | Sirloin Beef Sunday Roast | Red Tractor

Beef Recipes

Sunday Roast with Sirloin of Beef Recipe

Spend Sunday lunch revelling in this roast beef complete with potatoes, thyme Yorkshire puddings and red wine gravy - what more could you want!

Serves: 4-6


For Red Tractor sirloin of beef:

  • 1.5-2kg Red Tractor rolled sirloin of beef
  • 1 large Red Tractor onion
  • 2 sticks of Red Tractor celery
  • 2 Red Tractor carrots
  • 1 clove of garlic

For Red Tractor Dauphinoise potatoes:

  • 800g of Red Tractor Maris Piper potatoes (peeled and thinly sliced)
  • 600ml of Red Tractor double cream
  • 100ml of Red Tractor milk
  • 1 clove of garlic
  • 3 sprigs of fresh thyme
  • 20g of Red Tractor unsalted butter

For red wine gravy:

  • 1 tbs of Red Tractor plain flour
  • 150ml of red wine
  • 500ml of beef stock

For Red Tractor thyme Yorkshire puddings:

  • 3 eggs (beaten)
  • 120g of Red Tractor plain flour
  • 200ml of Red Tractor milk
  • 1 tbs of fresh thyme leaves
  • 1 tsp of horseradish sauce
  • Salt (to taste)


Red Tractor sirloin of beef:

  1. Lay the carrot, onion, celery and garlic in the bottom of a heavy based roasting tin. Place the beef on top and roast in an oven set at 230c (210 for fan-assisted oven) for 30 mins, then lower the heat to 200c (180c for fan-assisted oven) and cook for 15 mins per 500g for medium (pink meat).

Red Tractor Dauphinoise potatoes:

  1. Grease a baking dish with butter and rub a peeled and halved garlic clove along the inside of the dish. Layer the thinly sliced potatoes, seasoning every few layers with salt and pepper and a small scattering of thyme. Pour the cream and milk over the potatoes and bake in a pre-heated oven set at 180c for around one hour or until the potatoes are soft and the top is browned.
Red Tractor thyme Yorkshire puddings:
  1. Mix the beaten eggs and flour then whisk in the milk along with thyme, horseradish, and a good pinch of salt. Place in the fridge to rest for an hour. Pre-heat Yorkshire pudding tins coat with vegetable oil. Place the mixture in the tins and cook in the oven at 230c (210 for fan assisted oven) for 25 mins. Most importantly try not to open the door whilst cooking!
To finish:
  1. Remove the beef from the roasting tray and leave to rest on a plate under some foil, leaving in the vegetables. Pour off the majority of the fat and stir in the flour. Cook for 1-2 mins, pour in the red wine then reduce. Add the stock and cook until thickened. Add any resting juices and pass through a sieve before serving.
  2. Serve the beef with the Yorkshire puddings, Dauphinoise potatoes and red wine gravy.

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