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Roast beef sirloin with juniper and black pepper


Serves: 8 with leftovers
timePrep time: 15 mins
timeTotal time:
Roast beef sirloin with juniper and black pepper
Recipe photograph by Martin Poole

Roast beef sirloin with juniper and black pepper


Serves: 8 with leftovers
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
347Kcal
Fat
14gr
Saturates
5gr
Carbs
1gr
Sugars
1gr
Fibre
0gr
Protein
53gr
Salt
1gr

Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes
Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes

Ingredients

  • 1 tbsp black peppercorns
  • 15 juniper berries
  • 3 garlic cloves, chopped
  • 2 tbsp thyme leaves, plus 5-6 whole sprigs
  • finely grated zest of 1 lemon
  • 1 heaped tsp sea salt flakes
  • 3 tbsp olive oil
  • 1.8kg rolled beef sirloin
  • 1 onion, peeled and sliced

Step by step

Get ahead
Prepare up to the end of step 2 a day ahead. Take the joint out of the fridge 2 hours before cooking, to come to room temperature.
  1. Put the peppercorns, juniper berries, garlic, thyme leaves and lemon zest in a large pestle and mortar with the sea salt flakes and pound together to make a coarse paste. Add the olive oil and stir to loosen the paste. Smear all over the beef joint.
  2. Scatter the sliced onion and thyme sprigs over the bottom of a small roasting tin; put the joint on top. Set aside for 1-2 hours before cooking, for the flavours to infuse and the meat to come to room temperature. Preheat the oven to 220°C, fan 200°C, gas 7.
  3. Season the joint with salt, put into the hot oven and cook for 25 minutes, then reduce the temperature to 180°C, fan 160°C, gas 4. Baste the meat with the juices in the pan and cook for another 45 minutes (for medium-rare meat). To test if it's done, push a skewer into the centre of the joint, leave it for a few seconds then pull it out and hold the tip against your lip – it should feel just warm. If you have a digital temperature probe, the internal temperature should be about 48°C. If it isn't quite there, give it another 5 minutes and check again. If you want it more well done, leave it in for another 10-20 minutes (55°C for medium).
    Tip
    If your joint is a different weight, cook for 25 mins initially at the higher temperature, plus 12 mins per 500g for medium rare, or 15 mins per 500g for medium.
  4. Remove the beef from the roasting tin (keep the juices in the tin for making gravy linked recipe) and put the joint onto a plate. Cover with a double layer of foil and leave to rest for at least 30 minutes. It will stay warm for an hour or so if required. Carve and serve.

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