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  • Writer's pictureFarmers Pantry

Sirloin Joint of Beef: A Culinary Gem for Easter Celebrations

The sirloin of beef joint stands as a testament to culinary excellence, renowned for its superb flavour, tender texture, and versatility in the kitchen. Sourced from the prime section of the cow, this cut epitomizes the artistry of butchery, offering a delightful balance of marbling and tenderness that elevates any dining experience.

Serving Suggestion: Roasted Garlic and Herb Sirloin Joint with Red Wine Jus

Indulge your taste buds this Easter with a show-stopping roasted garlic and herb sirloin joint, paired perfectly with a rich red wine jus. Here's how to create this mouthwatering masterpiece:


  • 1 sirloin of beef joint (approximately 1.4-1.8 kg)

  • Olive oil

  • Salt and freshly ground black pepper

  • 4 cloves of garlic, minced

  • Fresh herbs (rosemary, thyme, and sage), chopped

  • 240 ml of red wine

  • 240 ml beef stock

  • 30g butter

  • 15g plain  flour


  • Preheat your oven to 190°C.

  • Rub the sirloin joint generously with olive oil and season with salt, pepper, minced garlic, and chopped herbs, ensuring an even coating.

  • You can choose to sear the joint in a poan prior to roasting, this is personal preference. The joint can now be roasted allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast.

  • While the sirloin is roasting, prepare the red wine jus. In a saucepan, combine the red wine and beef broth. Bring to a simmer over medium heat and let it reduce by half.

  • In a separate small saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes until lightly golden.

  • Gradually whisk the roux into the reduced red wine mixture, stirring continuously until the sauce thickens. Season with salt and pepper to taste.

  • Once the sirloin joint reaches the desired level of doneness, remove it from the oven and let it rest for 10-15 minutes before slicing.

  • Serve the sliced sirloin joint drizzled with the rich red wine jus, accompanied by your favorite sides such as roasted vegetables, mashed potatoes, or Yorkshire pudding.

Elevate your Easter celebration with this exquisite roasted garlic and herb sirloin joint, a culinary masterpiece that will impress your guests and leave lasting memories around the table.

Feel free to adjust the recipe according to your preferences and dietary needs. Enjoy your Easter feast!

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