We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
The beef can be roasted the day before, then cooled and chilled. Serve at room temperature.
Preheat the oven to 150°C, fan 140°C, gas 2. Heat ½ tablespoon of the oil in a large frying pan over a high heat. Season and sear the joints one at a time on all sides and both ends, for 30-60 seconds each side until well-coloured. Place them fat-side up on a board and brush the mustard over the top and down the sides. Scatter over the thyme and gently press them into the mustard.
Place the joints in a large roasting tin, drizzle over the remaining oil and roast for 1 hour 10 minutes for rare, then leave to cool. Slice and arrange on serving plates on a bed of rocket.
For the garlic soured cream, blend the soured cream, garlic, lemon juice and salt in a bowl, then spoon into a couple of serving bowls. Cover and chill until required. To serve, season with freshly ground black pepper or cayenne pepper, if you prefer.
Roasting sirloin in a slow oven makes for superbly tender eating, and leaves it really rare in the centre.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our