Herb-Crusted Top Sirloin Roast
with Potatoes, Carrots, and Gravy
The Sunday roast, perfected — juicy sirloin crusted with herbs de provence, crispy potatoes, caramelised carrots, and plenty of gravy to pour over everything.
Cals 682 · Prot 66 · Carbs 62 · Fat 21
Family Friendly
60 min
The Sunday roast, perfected — juicy sirloin crusted with herbs de provence, crispy potatoes, caramelised carrots, and plenty of gravy to pour over everything.
Cals 682 · Prot 66 · Carbs 62 · Fat 21
Family Friendly
Ingredients
Roast and Veg
Sirloin Roast
1,000 Grams
Carrot
2 Piece
Potatoes
1,000 Grams
Garlic cloves
4 Piece
Fresh rosemary
10 Grams
Potato Seasoning
10 Grams
Dijon mustard
13*
24 Grams
Provence Herbs
4 Grams
Flaky sea salt
8 Grams
Gravy
Shallots
1 Piece
Garlic butter
4*
25 Grams
Plain flour
10*11*
10 Grams
Onion marmalade
28 Grams
Beef stock
15*
300 ML
Worcestershire sauce
6*11*
15 ML
Whipping cream
4*
50 ML
Allergens
*13 Mustard, *4 Milk, *10 Wheat, *11 Gluten, *15 Celery, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2855 / 682 |
| Fats (g) | 20.6 |
| of which saturated (g) | 8.5 |
| Carbohydrates (g) | 62 |
| of which sugars (g) | 13 |
| Fibers (g) | 10.3 |
| Proteins (g) | 65.5 |
| Salt (g) | 1.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veg
- Take the sirloin roast out of the fridge for 30 min to come to room temp.
- Preheat the oven to 200°C/220°C fan.
- Line a baking tray with baking paper.
- Peel and chop the carrots into medium chunks.
- Chop the potatoes (skin-on) into medium chunks.
- Add the garlic cloves as is.
- Strip and add some rosemary, keeping a twig for the gravy (optional).
- Drizzle with olive oil and add the potato seasoning.
- Roast the vegetables in the oven for 20-25 min, while you prep the sirloin roast.
2 Prep sirloin
- Meanwhile, using a pastry brush or spoon, spread the dijon mustard all over the top, bottom, and sides of the sirloin roast.
- Sprinkle the provence herbs, flaky sea salt and black pepper all over so it sticks.
3 Add sirloin
- After 20-25 min, move the vegetables to the sides and add the sirloin roast in the centre of the tray.
- Roast for 30 min until it's cooked to your liking.
Tip! It's best to check the doneness of the roast with a thermometer by inserting in the centre, and adjusting the cooking time accordingly.
55°C for medium-rare.
60°C for medium.
68°C for well-done.
4 Make gravy
- Meanwhile, peel and finely chop the shallots.
- Heat a small pot on medium and melt the garlic butter.
- Fry the shallots for 3-4 min until softened.
- Add 1 tsp of flour and cook for 1 min until a sandy paste forms.
- Whisk in the onion marmalade, beef stock, worcestershire and a pinch of salt and pepper.
- Add the twig of rosemary (optional).
- Cook for 4-5 min until it starts to reduce.
- Add the whipping cream, and continue to cook for 2-3 min until reduced and thickened to your liking.
- Taste for seasoning, keep warm until ready to serve.
5 Rest sirloin
- Remove the sirloin and vegetables from the oven.
- Loosely cover the sirloin with foil and set aside to rest for 5-10 min so the juices settle.
- If the vegetables need more time, return them back in the oven for another 10-15 min.
- When ready to serve, thinly slice the sirloin.
6 Serve
- Serve the Herb-Crusted Top Sirloin Roast with the Potatoes, and Carrots on a platter or board.
- Serve with the Gravy on the side.
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