Roasted Joint of Beef Sirloin with Red Wine Jus

Name: Roasted Joint of Beef Sirloin with Red Wine Jus
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: 2 EL Pflanzenöl; 1 kg Rinderhuft Gelenk; 1.5 kg Rinderhuft Gelenk; 1 glass Rotwein; 400 g Rindfleisch Consommé

Hauptgang

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Zubereitungszeit

2 Std

Portionen

Schwierigkeit

Mittel

Arbeitszeit

25 Min

Dieses Thermomix® Rezept für Roasted Joint of Beef Sirloin with Red Wine Jus ist in 2 Std fertig und ergibt 6 Portionen. Schritt-für-Schritt-Anleitung mit präzisen Thermomix® Einstellungen auf MixBuch.

Beschreibung

This recipe for roasted joint of beef sirloin is a feast for meat lovers! I especially like to make it for Christmas or New Year's Eve, when the whole family gets together. The meat is first seared in the pan and then cooked juicy in the oven. The red wine jus, which is prepared in the Thermomix®, rounds off the dish perfectly. A tip: Be sure to let the meat rest after roasting so that it is particularly tender. Potato gratin and fresh vegetables go well with this. Simply delicious!

Zutaten (5 Zutaten)

2 EL Pflanzenöl
1 kg Rinderhuft Gelenk
1.5 kg Rinderhuft Gelenk
1 glass Rotwein
400 g Rindfleisch Consommé

Zubereitung (4 Schritte)

Preheat Oven

Preheat the oven to 200°C top/bottom heat (180°C convection). Heat 2 tbsp vegetable oil in a large, ovenproof roasting pan in the oven for 5-10 minutes. Season the beef all over.

Sear Beef

Place the beef, fat side down, in the roasting pan and sear on the hob to release some fat. Then turn the beef in the fat to sear and brown it all over, about 5 minutes. The meat can now be roasted fat side up, allowing 10-15 minutes per 450g for medium-rare, 15-20 minutes per 450g for medium, 20-25 minutes for medium-well and 25-30 minutes for well done. Turn the meat once during cooking to ensure even roasting. After roasting, remove the beef from the roasting pan and let it rest loosely covered with aluminum foil for 15-20 minutes.

Prepare Red Wine Jus

Pour off excess fat from the roasting pan and heat the roasting pan on the stove over medium heat. As soon as it starts to sizzle, pour in the red wine and let it reduce quickly, stirring constantly, until it has almost completely evaporated. Add the beef broth and simmer for 4-5 minutes. This results in a light sauce, not a thick gravy. Pass the sauce through a sieve before serving to achieve a fine result.

Thicken Sauce (Optional)

For a thicker sauce, mix 1-2 tsp cornstarch with a little cold water and slowly stir into the simmering broth until the desired consistency is reached.