Roast Sirloin (Whole Striploin) with Horseradish Cream
Introduction
A sirloin roast in Australia is a whole or part striploin, the same muscle porterhouse steaks are cut from, roasted with its fat cap on until the centre is evenly pink.
It is an easy-carve alternative to eye fillet for a crowd, with a firmer bite, more beefy flavour and a fat cap that bastes the meat as it cooks.
A grass-fed striploin roasts evenly because it is much the same thickness from end to end, and a sharp, creamy horseradish sauce cuts through the richness.
Porterhouse Striploin from $40/kg - 100% Grass-Fed and Finished Angus Beef - Southern Ranges SR+
The classic steakhouse cut at a price that lets you eat like this every week. This grass-fed striploin is 100% grass-fed and grass-finished Angus, supplied...
Also Featured in This Recipe
Ingredients
For 8 servings
- 2kggrass fed striploin (porterhouse) roastfat cap on
- 1 tbspsea salt flakesfor salting ahead
- 1 tspfreshly ground black pepper
- 1 tbspolive oil
- 4garlic cloveslightly crushed
- 6thyme sprigs
- 200gsour cream or creme fraichehorseradish cream
- 3 tbspfinely grated fresh horseradishor 2 tbsp jarred grated horseradish (horseradish cream)
- 1 tspDijon mustardhorseradish cream
- 2 tsplemon juicehorseradish cream
- 1 tbspchivesfinely chopped (horseradish cream)
- sea saltto taste (horseradish cream)
Utensils
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- Sharp knife for scoring
- Wire rack and tray
- Butcher's twine
- Large heavy-based frying pan
- Roasting tin with a rack
- Digital probe thermometer
- Fine grater
- Small mixing bowl
- Aluminium foil
- Carving board and carving knife
Cooking Steps
Score the fat cap
Trim the fat cap on the striploin to between 5mm and 1cm thick, then score it in a 2cm crosshatch, cutting through the fat but not into the meat.
Salt ahead
Season the beef all over with the salt and refrigerate it uncovered on a rack for at least 4 hours, or overnight. Take it out 1 hour before cooking and heat the oven to 200C (180C fan).
Tie and sear
Tie the striploin with butcher's twine at 4cm intervals so it holds its shape. Heat the oil in a large heavy-based pan over medium-high heat and sear the beef fat side down for 5 to 6 minutes until golden, then brown the other sides for 1 to 2 minutes each.
Roast to temperature
Scatter the garlic and thyme in a roasting tin, set a rack over them and sit the beef on top, fat side up. Season with the pepper and roast for 30 to 40 minutes, until a probe in the thickest part reads 56 to 58C for medium rare. Start checking at 25 minutes.
Make the horseradish cream
While the beef roasts, mix the sour cream, horseradish, mustard, lemon juice and chives. Season with salt to taste and chill until serving.
Rest the beef
Move the striploin to a board, cover it loosely with foil and rest for 15 minutes. The centre climbs another 3 to 5C as it rests.
Carve across the grain
Snip off the twine and carve the beef across the grain into slices 5mm to 1cm thick. Spoon over any resting juices and serve with the horseradish cream.
Nutrition
Per Serving
Recipe serves 8Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is a sirloin roast in Australia? +
In Australia, a sirloin roast is a whole or part striploin, the boneless loin muscle that porterhouse steaks are cut from. It has a fat cap along one side and an even shape that roasts and carves neatly. US recipes for top sirloin or sirloin tip use different cuts, closer to our rump and knuckle, so their timings do not always apply.
Is sirloin roast a good cut of beef? +
Yes, a sirloin roast is one of the best roasting cuts for a crowd. The striploin is tender, full of beefy flavour and much the same thickness from end to end, so it cooks evenly and carves into neat slices. Its fat cap bastes the meat as it roasts, and it usually costs less per kilo than eye fillet.
How long should I cook a 1.5kg sirloin roast? +
At 200C (180C fan) after searing, a 1.5kg striploin roast usually takes 25 to 35 minutes to reach 56 to 58C in the centre for medium rare. Thickness matters more than weight, so start checking with a probe thermometer at 20 minutes, then rest the roast for 15 minutes before carving it across the grain.
What's the best way to cook a beef sirloin roast? +
Score and salt the fat cap ahead, sear the roast fat side down until golden, then roast it fat side up at 200C to a probe temperature. Pull it at 56 to 58C for medium rare and rest it for 15 minutes. Carve across the grain into thin slices and serve with horseradish cream or a red wine jus.
Is sirloin the same as porterhouse? +
In Australia, yes. Sirloin and porterhouse both come from the striploin, and porterhouse is the name usually used for steaks cut from it. A sirloin roast is that same muscle left whole or in a large piece. In the United States, porterhouse means a bone-in steak that includes part of the tenderloin, which is closer to our T-bone.
