Preparation (for all methods)

1. Remove the sirloin from the fridge 45–60 minutes before cooking so it can come up to room temperature.
2. Pat dry with kitchen paper and season generously all over with salt and black pepper.
3. If using herbs or garlic, tuck them under the string rather than pressing them onto the surface of the meat.

Oven Method

1. Preheat the oven to 220°C fan / 240°C conventional. Place a sturdy roasting tray in the oven to heat up.
2. Add the oil or dripping to the hot tray, then carefully place the beef in the centre.
3. Roast at 220°C fan for 20 minutes to develop good colour.
4. Reduce the oven temperature to 170°C fan / 190°C conventional and continue cooking:
   • Rare: 12–15 minutes
   • Medium-rare: 18–20 minutes
   • Medium: 22–25 minutes
5. For best accuracy, use a probe thermometer:
   • Rare: remove at 48–50°C
   • Medium-rare: remove at 52–54°C
   • Medium: remove at 56–58°C

Ninja Foodi / Multi-Cooker Method

1. Select Sear / Sauté and allow the pot to heat fully.
2. Add a little oil, then brown the sirloin on all sides until evenly coloured.
3. Switch to Bake / Roast and set to 180°C.
4. Cook for 20–25 minutes, checking the internal temperature towards the end.
5. Remove the joint once it reaches the target temperature (as above).

Resting and Carving

1. Transfer the beef to a warm plate or board.
2. Loosely cover with foil and rest for 20 minutes.
3. Remove the string, carve across the grain, and serve.