Roast Beef Sirloin with Tarragon and Port Gravy

Food Main Courses

Allergens – Sulphites (within the port)

Prep: 10 minutes
Cook: 1 hour 55 minutes
12 Servings
5 garlic cloves, finely chopped
5 sprigs tarragon, finely chopped
2g ground black pepper
50ml olive oil
3kg sirloin of beef
5g sea salt
1L boiling water
75g Bisto Gluten-Free Gravy Granules
1 sprig tarragon
50ml port
  1. Mix together the garlic, tarragon, pepper and oil and rub into the sirloin, leave marinating for a minimum of 2 hours
  2. Preheat the oven to 200°C
  3. Place in a roasting tray, season with salt and roast for 20 minutes, then turn the temperature down to 190°C and continue cooking for a further 90 minutes
  4. Remove from the oven and allow to rest for at least 30 minutes. Retain the juices in the tray
  5. For the gravy, skim the fat from the surface of the juices and discard. Place the roasting tray on the stove on a high heat, add the boiling water, then whisk in the gravy granules until thick. Add the tarragon and port and allow to infuse, then pass the gravy through a sieve
  6. Carve the beef into portions and serve with the gravy and a selection of seasoned vegetables