Roast Sirloin of Beef with Cinnamon Butter & Clementines

Taken from the EBLEX Winter Essentials booklet

Serves 8-10


2.25-2.7kg / 5-6lb either lean sirloin, boneless rib of beef or topside joint
Salt and freshly ground black pepper
6 clementines or satsumas - unpeeled and cut in half
4 tbsp thick cut orange marmalade
75g unsalted butter - softened
1 tbsp ground cinnamon

Cooking time:

Rare - 20 minues per 450g / 1lb plus 20 minutes
Medium - 25 minues per 450g / 1lb plus 25 minutes
Well done - 30 minutes per 450g / 1lb plus 30 minutes


  • Preheat the oven to Gas Mark 4-5, 180-190°C, 350-375°F
  • In a small bowl, mix together the butter and cinnamon and set aside
  • Place the joint skin-side on a and seaon with salt and freshly ground black pepper on both sides
  • Rub the cinammon butter over the surface
  • Place on a metal rack in a roasting pan and open roast for your calulated cooking time
  • Cover with foil if browning too quickly
  • 20 minues before the end of the cooking time, remove from the oven
  • Remove the beef and rack and add the clementines to the base of the tin
  • Place the beef on top of the fruit
  • Brush with the marmalade and return to the oven for the remaining 20 minutes
  • Transfer to a warm platter with the celementines
  • Cover and leave to rest for 15-20 minutes

To Serve

Serve with roast potatoes, seasonal vegetables, clementines and brandy gravy

Brandy Gravy


1 tbsp plain flour
1 pint good, hot beef stock
3 tbsp brandy or cognac (optional)
1-2 tbsp fresh thyme leaves


  • Spoon off any excess fat from the roasting pan and discard
  • Place the roasting pan over a medium heat and sprinkle over the gravy
  • Stir well with a small whisk or spoon
  • Add a little stock and stir again, scraping the base of the pan to release any rich, beefy sediment
  • Add the remaining stock, thyme and any menat juices from the platter
  • Add seasoning to taste and add the brandy or cognac if using
  • Simmer for 8-10 minutes, stirring occasionally until reduced
  • Strain before serving