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Roast Sirloin with a Thyme Crust, with Dauphinoise Potatoes, Asparagus and Green Beans

A true centrepiece dish that combines classic British roasting with elegant French-inspired sides. The sirloin is coated with a fragrant thyme crust, roasted until perfectly tender, and served alongside creamy dauphinoise potatoes, crisp asparagus, and vibrant green beans. Ideal for a Sunday gathering or a special occasion, this recipe balances rich flavours with fresh seasonal produce, making it a memorable meal to share.

INGREDIENTS

Ingredients:

For the Sirloin

  • 1.5 kg boned and rolled sirloin joint
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground black pepper
  • 1 tablespoon honey (optional)

For the Dauphinoise Potatoes

  • 1 kg potatoes, thinly sliced
  • 300 ml double cream
  • 2 garlic cloves, crushed
  • Nutmeg, a pinch
  • 100g grated Gruyère cheese
  • Salt and pepper

For the Asparagus and Green Beans

  • 200g asparagus, trimmed
  • 200g green beans, trimmed
  • Salt and pepper
  • 1 tablespoon olive oil
  • Lemon zest (optional)

 

METHOD

This meal, with its rich flavours and varied textures, is perfect for a special occasion or a Sunday roast. The thyme crust adds a fragrant dimension to the beef, while the creamy Dauphinoise potatoes and crisp vegetables provide a delightful contrast. Enjoy this hearty and elegant meal with family and friends!

Roast Sirloin with Thyme Crust

Method:

  1. Prepare the Sirloin: Preheat your oven to 220°C (fan 200°C, gas mark 7). Season the sirloin with salt and pepper.
  2. Make the Crust: In a bowl, mix the olive oil, garlic, thyme, mustard, and honey (if using) to form a paste.
  3. Apply the Crust: Rub this mixture all over the sirloin.
  4. Roast: Place the sirloin in a roasting tray and cook for 20 minutes. Then reduce the heat to 170°C (fan 150°C, gas mark 3) and continue to roast for about 20 minutes per 500g for medium-rare.
  5. Rest: Allow the sirloin to rest for 20-30 minutes before carving.

Dauphinoise Potatoes

Method:

  1. Preheat Oven: Preheat to 160°C (fan 140°C, gas mark 3).
  2. Layer Potatoes: In a greased baking dish, layer the potato slices, seasoning each layer with salt, pepper, and nutmeg.
  3. Add Cream: Mix the cream with the crushed garlic and pour over the potatoes.
  4. Top with Cheese: Sprinkle Gruyère cheese on top.
  5. Bake: Bake for 1-1.5 hours until golden and tender.

Asparagus and Green Beans

Method:

  1. Boil Water: Bring a pot of salted water to a boil.
  2. Blanch Vegetables: Add asparagus and green beans. Cook for 3-4 minutes until bright and slightly tender.
  3. Ice Bath: Immediately plunge them into ice water to stop cooking.
  4. Sauté: Before serving, quickly sauté in olive oil, season with salt, pepper, and lemon zest.

To Serve

  • Carve the Sirloin: Slice the rested sirloin into thick slices.
  • Plate Up: Serve a slice of sirloin with a portion of Dauphinoise potatoes and a side of the asparagus and green beans.
  • Optional Jus: You can make a simple jus with the pan drippings, some red wine, and beef stock, reduced over heat.

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Native Breed Beef – Sirloin Boned & Rolled

Our rare breed boned and rolled sirloin joint is the perfect roast for a special occasion. We remove the bone and tie the joint with a good fat covering, making it ideal for roasting. Our breeds are perfectly suited to produce a steak with great marbling and after being dry aged in our purpose built ageing room with Himalayan rock salt, this joint will have excellent texture and depth of flavour.

Price range: £72.00 through £190.00

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The sirloin joint, especially when boned and rolled, is a prime cut of beef that has long been favoured for its flavour, versatility, and the luxurious dining experience it offers. Understanding its background can enhance appreciation for this exquisite cut:

Origin and Location

  • Anatomy: The sirloin is located between the rib and the rump on the back of the cow, a section known for its tender steak cuts.
  • Characteristics: This area of the cow gets a moderate amount of exercise, balancing marbling (intramuscular fat) with lean meat, which contributes to the sirloin's tenderness and flavour profile.

Cut Variations

  • Sirloin Steak vs Joint: While steaks are individual cuts ideal for grilling or frying, the joint is a larger section, often boned and rolled for roasting.
  • Boning and Rolling: Removing the bone and rolling the cut aids in even cooking and easier carving. It also allows for stuffing or seasoning inside the roll for added flavour.

Culinary Reputation

  • Versatility: Sirloin is well-regarded for its adaptability in various cooking methods - it can be roasted, grilled, broiled, or even slow-cooked.
  • Flavour Profile: Known for its robust beefy flavour, it's a preferred cut for roasts and special occasions.
  • Texture: Offers a fine balance of tenderness and chew, providing a satisfying mouthfeel.

Historical Context

  • British Tradition: Sirloin has a storied history in British cuisine, famously associated with Sunday roasts and festive meals.
  • Royal Anecdote: There's a popular tale of King James I of England knighting a particularly good loin of beef, which is said to have led to the name 'Sir Loin', although this is more myth than fact.

Nutritional Value

  • Protein-Rich: Like most red meats, sirloin is a good source of high-quality protein.
  • Nutrients: It contains various nutrients, including iron, B vitamins (especially B12), and zinc.
  • Dietary Considerations: While nutritious, moderation is key due to its saturated fat content, particularly in diets concerning heart health.

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Preparation Time: 10 minutes
Cooking Time: 1hr 30 min

Pairings

Pairing drinks with a boned and rolled sirloin joint involves selecting beverages that complement the rich, savoury flavour of the beef without overpowering it. Here are some excellent choices:

Red Wines

  1. Cabernet Sauvignon: Its full-bodied nature and robust tannins complement the richness of sirloin.
  2. Syrah/Shiraz: Offers spicy notes that can enhance the meat's flavour.
  3. Merlot: A softer, fruitier option that pairs well with beef.
  4. Malbec: Known for its dark fruit flavours and smoky finish, it's a great match for grilled or roasted beef.
  5. Bordeaux Blends: These wines, with their balance of Merlot and Cabernet, offer complexity and depth.

White Wines

While red wines are a classic choice, certain white wines can also pair well, especially if the beef is prepared with lighter seasonings or sauces:

  1. Chardonnay (oaked): The richness of oaked Chardonnay can stand up to the sirloin's flavour.
  2. Viognier: Its floral and fruity notes can provide a pleasant contrast.

Beer

  1. Stout or Porter: Their rich, malty flavours echo the depth of the meat.
  2. Ale, especially Amber or Brown Ale: These offer a balance of malt and hops that complements beef well.
  3. Lager: A lighter option that can cleanse the palate between bites.

Spirits

  1. Whisky or Bourbon: Their smoky and caramel notes can enhance the flavour of the meat.
  2. Scotch: Especially single malt, offers a complex flavour profile that can complement a well-seasoned sirloin.

Non-Alcoholic Options

  1. Sparkling Water: A simple palate cleanser that refreshes the mouth.
  2. Non-Alcoholic Wines or Beers: There are many high-quality options available that mimic the flavour profiles of their alcoholic counterparts.
  3. Dark Grape Juice: Can mimic the flavours of red wine and pairs well with red meat.

After Dinner

  1. Port or Brandy: A great way to end a meal, especially if followed by dessert or cheese.

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