Roast Sirloin and Port Gravy
Roast Sirloin and Port Gravy



  • 1.5kg rolled sirloin of beef
  • 2 tbsp olive oil
  • 2 tbsp chopped thyme
  • 3 chopped garlic cloves
  • For The Gravy
  • 1 bay leaf
  • 1 garlic clove
  • Few sprigs of thyme
  • 75ml Port
  • 350ml red wine
  • 200ml beef stock
  • Preheat the oven to 200C. Mix the garlic, thyme, and oil with black pepper, and rub all over the beef, then leave to marinate for 20 mins. Season with salt, and roast in the oven for 30 mins, then reduce the heat to 180C and roast for 10 mins per 450g for rare. Remove from the oven loosely wrap in foil, and leave to rest for 30 mins.
  • Meanwhile, make the gravy by placing the roasting tin on the hob with the garlic, bay, and thyme. Splash in the Port and deglaze the pan, and bubble to reduce. Pour in the red wine, and reduce by three quarters, then add the stock and any resting juices. Bring to the boil, season to taste, then sieve into a jug. Serve with the sliced beef and your favourite greens.
2 hrs 30 mins
6 serving

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