• 2 tbsp extra-virgin olive oil
  • 2 x 1.5kg beef sirloin joints or beef rump roasting joints
  • 200 g grain mustard
  • 4 tbsp fresh lemon thyme leaves
  • 85 g rocket leaves, to serve

For the garlic soured cream:

  • 600 g soured cream
  • 3 garlic cloves, peeled and crushed to a paste
  • 1 tbsp lemon juice
  • cayenne pepper, for dusting (optional)
  • sea salt


  1. 1

    Preheat the oven to 150°C, fan 140°C, gas 2. Heat ½ tablespoon of the oil in a large frying pan over a high heat. Season and sear the joints one at a time on all sides and both ends, for 30-60 seconds each side until well-coloured. Place them fat-side up on a board and brush the mustard over the top and down the sides. Scatter over the thyme and gently press into the mustard.

  2. 2

    Place the joints in a large roasting tin, drizzle over the remaining oil and roast for 1 hour 10 minutes for rare, then leave to cool. Slice and arrange on serving plates on a bed of rocket.

  3. 3

    For the garlic soured cream, blend the soured cream, garlic, lemon juice and salt in a bowl, then spoon into a couple of serving bowls. Cover and chill until required. To serve, season with freshly ground black pepper or cayenne pepper, if you prefer.


    Kitchen secret: roasting sirloin in a slow oven makes for superbly tender eating, and leaves it really rare in the centre.

Nutritional Details

Each serving provides
  • Energy 1528kj 365kcal 18%
  • Fat 17.2g 25%
  • Saturates 7.9g 40%
  • Sugars 1.4g 2%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 775kj/185kcal

Each serving provides

1.6g carbohydrate 0.9g fibre 50.4g protein

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