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Brown Cow Organics Perridge Farm, Pilton, Shepton Mallet, Somerset, BA4 4EW, United Kingdom.


Organic Beef Sirloin Roast with a Classic Breadcrumb, Garlic & Herb Crust & Port sauce


Organic Beef Sirloin Roast with a Classic Breadcrumb, Garlic & Herb Crust & Port sauce

Organic Beef Sirloin Roast with a Classic Breadcrumb, Garlic & Herb Crust & Port sauce


1.5kg - 2kg Organic beef sirloin off the bone roast patted dry
fresh ground pepper
2 tbsps vegetable oil
1-2 cups coarse fresh breadcrumbs, preferrably from a baguette (amount of breadcrumbs depending on joint size)
4 cloves garlic, minced
2 medium shallots, minced
1 tbsp fresh thyme, chopped (dried if you cannot get fresh)
1 tbsp fresh marjoram, chopped (dried if you cannot get fresh)
3-4 tbsps melted unsalted butter
1/3 cup Dijon mustard


Let the joint sit at room temperature for 30 minutes.
Position a rack in the middle of oven and heat to 200c/gas mark 6
Put roasting rack in a roasting pan or heavy-dury rimmed baking sheet (line pan with foil for easier cleanup).
Season the roast liberally with salt and pepper on all sides.

The joint
Heat oil in large sauté pan over medium-high heat. When oil is hot, brown meat on all sides, including ends, about 4 minutes per side.
Transfer meat to roasting pan, then set aside while preparing crust.

In medium bowl, combine bread crumbs, garlic, shallots, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour melted butter over mixture and toss to combine. Smear the mustard all over the roast (top & bottom). With hands, press breadcrumb mixture all over the roast into the mustard. Roast the beef until instant-read thermometer inserted in the thickest part reads 125°F for medium rare, about 60-80 minutes for sirloin roast, depending on thickness.
Check the crust often. When it is golden brown, tent the roast with foil to prevent burning. Remove roast from oven and let meat rest for 10-20 minutes before carving across the grain, into 1/2 inch thick slices.

Port Reduction Sauce

juices from searing the beef
1-2 cups port
1-2 tbsp unsalted butter
Heat the pan with the beef juices over medium high to high flame. Pour in the port and use a wooden spoon to stir the juice and pull in all the tasty bits from the sides of the pan while the port is boiling. You should "clean" the entire pan so the tasty bits are suspended in the port. When the volume has reduced by half, add a pat of butter. Stir the butter in and continue to reduce until the sauce is thick enough to your liking. Remove from heat and serve with organic sirloin roast.