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


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


  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


  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


  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.

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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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)


SHop For

  • Rare Breed Sirloin - boned & rolled

    Native Breed Beef – Sirloin Boned & Rolled

    Select options


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.


  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.


  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.