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    Roast Sirloin with Claret and Redcurrant Glaze

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    Roast Sirloin with Claret and Redcurrant Glaze

    Waitrose Aberdeen Angus beef makes a delicious alternative to a traditional Christmas roast. Cook it over potatoes and onions so that they capture the juices and flavour from the beef.

    • Preparation time: 20 minutes, plus 30 minutes marinating
    • Cooking time: About 1 hour 30 minutes for medium meat
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    • 1.25kg-1.3kg Waitrose Aberdeen Angus Rolled Sirloin
    • 2 tbsp chopped fresh rosemary
    • 2 cloves garlic, crushed
    • Salt and freshly ground black pepper
    • 150ml Waitrose good ordinary Claret
    • 1 tbsp olive oil
    • 12 shallots, peeled
    • 900g new potatoes, cut into 2.5cm pieces
    • 4 tbsp redcurrant jelly


    1. Preheat oven to 180°C, gas mark 4. Place the joint in a dish and scatter the surface of the beef with the rosemary and garlic. Season with black pepper. Pour over the wine and leave to marinate in the fridge for about 30 minutes.
    2. Place the oil into a roasting tin and add the shallots and potatoes. Season and toss well to coat in the oil. Drain the beef, reserving the marinade, then place on a rack over the onions and potatoes.
    3. Calculate the cooking times: rare - 20 minutes per 450g plus 20 minutes; medium - 25 minutes per 450g plus 25 minutes; well done - 30 minutes per 450g plus 30 minutes. Roast for the calculated time, turning the vegetables occasionally.
    4. Meanwhile, pour the reserved marinade and redcurrant jelly into a small pan and simmer, stirring occasionally, for 3-4 minutes or until reduced and thickened slightly. Twenty minutes before the end of the cooking time, brush the joint with this glaze mixture.
    5. Remove the beef from the oven. Cover with foil and allow the joint to rest for 10 minutes before carving. Return the vegetables to the oven and increase the heat to 200°C, gas mark 6, to crisp the potatoes. Slice the beef and serve with the shallots, potatoes and fresh seasonal vegetables.

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    Cook's tips

    Wash working surfaces, cutting boards, utensils and hands after touching raw meat.


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