Roast beef sirloin with spiced celeriac gratin
- December 2016
- Serves 6-8
- Hands-on time 50 min, oven time 1 hour 30-45 min, plus resting
For a truly comforting Sunday roast, serve perfectly cooked beef sirloin with creamy spiced celeriac gratin.
- 46.1g (25.6g saturated)
- 52g protein
- 5.4g (4.8 sugars)
- 2 tbsp olive oil
- 1.5kg unrolled British grass-fed beef sirloin (from butchers)
For the gratin
- 400ml double cream
- 200ml whole milk
- 1 large garlic clove, crushed
- 2 tsp freshly grated nutmeg
- 8 thyme sprigs, leaves stripped
- 1.2kg celeriac (about 2 medium)
- Unsalted butter for greasing
- 100g cheddar, coarsely grated
- 25g parmesan, finely grated
You’ll also need…
- 18cm x 25cm shallow gratin dish
- Heat the oven to 180ºC/160ºC fan/gas 4. For the gratin, put the cream, milk, garlic, nutmeg and thyme in a large pan. Season, bring to the boil (don’t worry if it curdles), then take off the heat and leave to infuse.
- Meanwhile, peel and quarter the celeriac, then cut each quarter across into slices the thickness of a 10p coin (use a mandoline if you have one). Drop the slices into the hot milk and cream mixture as you do each quarter, turning them once or twice to coat and stop them browning.
- Lightly butter the dish, then spoon in the celeriac mixture, pressing so the layers are level. Cover with buttered foil, and bake for 1 hour.
- Remove the gratin from the oven and set aside. Increase the heat to 230ºC/210ºC fan/gas 8. Heat the oil in a large heavy-based frying pan over a medium-high heat. Add the beef and sear on all sides for 10-12 minutes until nicely browned (3 minutes for the top and bottom of the joint and briefly at each end).
- Put the beef in a large roasting tin and season with salt and pepper. Roast for 20 minutes for rare, 25 for medium-rare or 30 for medium. Remove from the oven, put on a board and cover tightly with foil. Leave to rest for 10-15 minutes.
- Meanwhile, uncover the grain and sprinkle over the grated cheeses. Return to the oven and bake, uncovered, for 10-15 minutes until bubbling and golden.
- Carve the beef across the grain into thin slices, then serve with the sauce and seasonal veg, if you like.
Assemble the gratin for a few hours in advance, cover and chill. Bake as in the recipe.
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