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Bon Appétit

This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.

Ingredients

4 Servings

1

2-pound 3–4"-thick top sirloin or strip loin roast

Gray sea salt and freshly ground black pepper

2

tablespoons olive oil

Preparation

  1. Preheat oven to 425°. Season roast generously with sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan over high. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120° for medium-rare, 40–50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and season with sea salt. Serve with Spinach Gunge alongside.

Nutrition Per Serving

One serving contains: Calories (kcal) 433.9 %Calories from Fat 51.0 Fat (g) 24.6 Saturated Fat (g) 8.3 Cholesterol (mg) 115.2 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Net Carbs (g) 0 Protein (g) 48.9 Sodium (mg) 99.7
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Reviews (145)

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  • Sooo, I’m into food, cook, bake, grill lots of things. But never made a roast. So, I was nervous to do it. However, the basic premise is simple. Dry roast meat. Followed exact instructions. Added a chopped carrot and small quartered onion to pan. A weird temperature/time snag: I used an digital instant-read thermometer, the one that can be in the oven at time of roasting. Well, the roast would have been raw if I took it out at 120F. I trusted my inexperienced gut and took it out at 30min/150F. Came out perfectly medium rare-rare. No juices to make a pan sauce, bus coaxed one out anyway with a few splashes of wine, finished with butter.

    • Erika Hanson

    • Pawling, NY

    • 12/4/2020

  • 40-50 minutes @ 425 for a two pound roast will result in a cinder. Tonite i made a two pound sirloin roast, seared and roasted @ 400 for 25 minutes and it was medium (overdone for me).

    • Mike

    • Coopersburg, PA

    • 11/16/2020

  • Excellent results and very easy to follow recipe! It was my first time roasting beef. I had a 940g AAA Sirloin string tied roast. I did however make the mistake of resting the pot on the stove after taking it out of the oven. The stove was warm since the oven was on so that caused the grey to trace up half the beef. The very center was 119F when I took it out and ended up medium well throughout. I did add some onions and other vegetables in, made an amazing jus. Great recipe and worth trying! Im snacking on slices of the cold beef now and so wish I had some Bangladeshi ponir to go with it.

    • mabrurh

    • Alberta, Canada

    • 5/5/2020

  • Yes

    • Mrrrrrrrn

    • Los Angeles

    • 11/15/2017

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