Tips on a sirloin roast...

[DiseasalDriver]

Firstly, before we begin, I refer my fellow pistonhead friends to this thread...

http://www.pistonheads.com/gassing/topic.asp?h=0&a...

I've had a semi-successful encounter with beef before, but I'm looking for some more guidance, I hope you don't mind...

I've been a bit under the weather this week and the OH has put up with it (man-flu, an awful thing).

Then a friend of mine asks me if I fancy a 1KG Sirloin joint from some Bowland place thats been matured for a couple of months, he bought it, has to go away, £20 it's mine, not sure if it's value or not.

So I have a 1KG joint of sirloin.

I want it as rare as possible but edible.

So I'm thinking (fan oven) maximum of 240 degrees for 15 mins, then 170 for 25 mins...

Rest for an hour at 50 degrees... then serve with mushrooms and salad...

How does this sound?

[escargot]

Sounds fine to me. That's remarkably good value providing it's a decent bit of well aged beef (which it sounds like it is).

[DiseasalDriver]

Would you sear it for a couple of mins prior?

How would you go about seasoning? I know how 'I'D' do it but I'm just looking for different ideas.

[escargot]

You could do, but the hot oven right at the start will have a broadly similar effect. As regards to seasoning, I tend to keep it simple and coat it in sea salt, pepper and english mustard powder.

[DiseasalDriver]

escargot said:

You could do, but the hot oven right at the start will have a broadly similar effect. As regards to seasoning, I tend to keep it simple and coat it in sea salt, pepper and english mustard powder.

Got, got, got.

Will do.

Escargot, much respect!

[escargot]

Don't be shy with the seasoning either. A joint that size can take it.

[DiseasalDriver]

escargot said:

Don't be shy with the seasoning either. A joint that size can take it.

I'll do pictures!