Slow Roast Sirloin.

Slow Roast Sirloin.

Slow Roast Sirloin|Fine Dining at Home

This dish should never really have happened. It was our wedding anniversary and we had a busy week. We decided to go to our local gastropub for a steak and chips until our schedules suited better. Unfortunately, the night before our wedding anniversary there was a fire at the pub, The Pointing Dog. This meant plan B which was me back behind the stove.

One tip I would give about cooking steak these days is to find a flavoured salt. I use Steenbergs Smoked Sea Salt to liberally season the meat before searing. It adds a touch of grilled flavoured to it that can only be achieved with the big industrial grills restaurants use.

I was quite pleased with the result and all washed down with our favourite Barbera d’Asti red wine. You may wonder how I have managed to make my sirloin appear square. All I do now is buy it double thickness, ie 2in, then cut slices across the grain. The gravy in this dish is the same as my recipe from the Beef Wellington.[purerecipe]


  • 500g, 2in thick. Aged Sirloin Steak
  • 1, chopped. Cabbage
  • 12, halved Shallots
  • 25g Butter
  • 2 Tsp. Sugar
  • 1 Celeriac
  • 125ml. Cream
  • 3 Garlic Cloves


  1. To cook the sirloin, first bring to room temperature for at least 30mins. Set oven to 90°c. Salt and pepper the sirloin well, sear for 30secs a side. Wrap in cling film and place on a tray in the oven for 45mins. Check after this time 55°c is the minimum it needs to be. Aim 55-65°c depending on your rareness liking.
  2. Meanwhile boil the celeriac in water with a few garlic cloves. Drain, add the cream and puree with a stick blender, for a super smooth puree pass through a sieve. Season with a little nutmeg, salt and white pepper.
  3. For the shallots, cook cut side down in the butter over a medium heat for about 8minutes. Flip over, add the sugar and some seasoning. Cook for 3minutes. Just before serving, flip back over onto the cut side and reduce any liquid until sticky.
  4. Cook the cabbage in a large knob of butter for 8 minutes until cooked. Season and add a touch of cream if feeling decadent.
To serve, remove the sirloin from the cling film, slice width ways so that you achieve the squares. 


  1. Happy Anniversary. I know that the evening must have been nice…you prepared a lovely meal. I have heard of chefs using cling film in an oven but the film was covered with foil. Are you using a particular brand made especially for the oven.

    • Dave Crichton

      Thanks Karen, I did some research and found PVC cling film is good to approximately 110-120c. Non-PVC about 30-40 degrees more.

  2. Happy Anniversary – what a fantastic dish.
    Sorry about your pub and that your plans had to change in the last minute. Have to check that wine out.
    Happy Easter to you both.

  3. Why would you need to wrap the steak in plastic David? It did turn out incredibly succulent, but the plastic wrap concerns me. Happy anniversary, it’s too bad about the fire at your pub but it looks as if you had a much better dinner anyway.

    • Dave Crichton

      Morning Eva and Happy Easter to you. The plastic wrap is fine, if you see my details below in response to Karen. There are far cleverer people than me that have looked into it. The reason for it is that the meat would otherwise be exposed to a dry oven and it does dry the meat out completely. It just adds an insulator I guess. You can wrap meat in Parma ham which has the same effect, like this.

      Imagine that sometimes people put plastic wrap into boiling water, so an oven at a lesser temperature will be fine. It’s a simple technique with amazing results. Use it on beef, lamb, pork even chicken to a lesser extent.

  4. Happy Anniversary! Look how perfectly cooked your sirloin is and love that sauce. So sorry to hear about the pub fire.

  5. Wish you a belated happy Anniversary. The sirloin looks beautiful! Sorry that your plans went up in smoke (pun intended), but on second thoughts, Plan B seems to have turned out special too!

  6. Happy belated Anniversary! So sorry to hear about your pub being up in smoke. Hope everyone was ok. I know it probably was not how you wanted to spend your anniversary, but your dinner turned out beautifully. I know for sure it must’ve tasted better than anything you could get at the pub.

  7. great food and presentation

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