Roast sirloin of beef with mushrooms, brandy and roasted potatoes

  • medium
  • 6
  • 2 hours 30 minutes
Not yet rated

With rich, tender beef sirloin and wonderfully crisp roast potatoes, Marcus Wareing has provided the groundwork for an epic roast dinner with this roast beef recipe. He then takes it to the next level with a deliciously creamy mushroom and brandy sauce, flavoured with tarragon, thyme and red wine.

First published in 2015








  • Ovenproof frying pan


For the sauce, heat the vegetable oil in a large saucepan over a moderate to high heat. Add the onions, pepper, mushrooms, thyme and garlic, then cook until soft and lightly browned
Add the brandy, red wine and the tied bunch of tarragon and reduce to a syrup. Add the chicken stock and simmer gently to reduce by half
Remove the thyme and tarragon, mix in the crème fraiche and the chopped tarragon leaves. Taste and adjust the seasoning if necessary
  • 200g of crème fraîche
  • 1/4 bunch of tarragon
For the potatoes, preheat the oven to 220°C/Gas mark 7. Put all the ingredients, thyme, salt and paprika into a roasting tin, making sure the potatoes are well coated in oil, and roast in the oven for 45 minutes or until golden
In the meantime, for the beef, heat the vegetable oil in an ovenproof frying pan big enough to fit the sirloin. Season the sirloin all over and, when the oil is very hot, gently brown all over
  • 2kg sirloin of beef
  • 2 tbsp of vegetable oil
  • 1 tsp salt
Add the butter, garlic and herbs and allow the butter to foam. Spoon it over the meat to baste, turning often, for 5 minutes. Put the entire frying pan into the oven and turn the sirloin over every 5 minutes, basting with the butter
Remove after 15 minutes for rare, 22 minutes for medium and 30 minutes for well done. These timings are a guideline, always check the internal temperature of your meat with a probe to make sure it's done the way you want it. Allow to rest for 10-15 minutes before carving
Carve the meat and place on individual serving plates. Drizzle generously with the sauce, and place a few potatoes on the plate
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

Get in touch

Please sign in or register to send a comment to Great British Chefs.