Roast Sirloin of Beef with French Onion Gravy

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Unwrap the beef, pat it dry with kitchen paper and leave it to come to room temperature for 1 hr.

2. Peel and thinly slice the onions. Pop them in a roasting tin that will fit the beef snugly.

3. Place the beef on top of the onions. Rub 2 tbsp oil and some salt and pepper into the beef. Tuck the bouquet garni and whole garlic cloves under the beef. Slide into the oven. Roast for 30 mins.

4. After 30 mins, turn the heat down to 180°C/Fan 160°C/Gas 4 and cook the beef for 40 mins. This will give you medium-rare roast beef. Cook for 10 mins more for well done meat or 10 mins less for rare.

5. Lift the beef from the roasting tin and place on a warm plate or board, leaving the bouquet garni, onions and garlic in the tin. Loosely cover the beef with foil and leave to rest for 1 hr. The beef will keep cooking while it rests, so it will become less rare.

6. Skim most of the oil out of the tin with a tablespoon. Pick out the garlic cloves, squash them with the back of a spoon to squeeze them from their papery skins, then return them to the tin. Fill and boil your kettle, then pour 1 ltr hot water into a large heatproof jug. Crumble in the stock cube and stir to dissolve it.

7. Place the roasting tin on a high heat and pour in the white wine. Bring up to a bubble, then cook for 5 mins, stirring to scrape any sticky bits off the bottom of the tin. Pour in the stock and any juices from the plate the beef is resting on.

8. Pour the gravy from the roasting tin into a clean pan. Spoon about 100ml into a jug. Stir the cornflour into the jug to dissolve it, then pour back into the gravy in the pan. If you prefer a smooth gravy, pour the gravy through a sieve into the clean pan before you add the cornflour, catching and discading the onions. Cover and cook on a low heat for 10-15 mins till it has thickened. Sprinkle in half the sugar. Lift out the bouquet garni. Taste and add more sugar, salt or pepper, if you think it needs it. Take the gravy off the heat and set aside till you’re ready to serve the roast beef. Cover and cook on a low heat for 10-15 mins till it has thickened. Sprinkle in the sugar and lift out the bouquet garni. Taste and add salt and pepper, if you think it needs it. Take it off the heat.

9. Reheat the gravy 10 mins before you intend to serve the beef, and pour into a warm serving jug. Thinly slice the beef and serve with the onion gravy.

10. Love Your Leftovers
Leftover roast beef will keep in the fridge in a sealed container for 3-4 days. It’s perfect for sandwiches with horseradish sauce and rocket, or turn it into a spicy, Thai-style salad. Slice the beef into thin strips and toss with a dressing of fischy sauce, lime juice, a pinch of sugar and a pinch of chilli flakes. Tumble with fresh mint and coriander leaves, finely sliced shallots and torn lettuce leaves, then serve.