How-To Guides

How to Cook Rolled Sirloin of Beef

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What is Rolled Sirloin?

How to Cook Rolled Sirloin of Beef: Rolled sirloin of beef is often hailed as “The King” of roasting joints, and it’s easy to see why. Cut from the saddle of the carcass, situated between the rump and fore-rib, this classic joint is a staple for Sunday roasts and makes a show-stopping centrepiece for any occasion.

At Swaledale, we elevate this already impressive cut with authentic, old-fashioned dry-ageing, enhancing its tenderness and unlocking deep, rich flavours that shine when cooked to perfection. This rolled beef sirloin recipe is ideal for those seeking a premium dry-aged sirloin joint, perfect for creating a standout Sunday roast.

Swaledale takes this delicious, punchy joint to the next level with authentic, old-fashioned dry-ageing that delivers incredible tenderness and flavour when cooked.

Rolled Sirloin Cooking Time

To achieve even cooking, remove the beef from the fridge at least 1–2 hours before cooking to bring it to room temperature. This essential step ensures the meat cooks evenly and retains its juiciness.

For the most succulent and flavourful results, roast your rolled sirloin of beef at 160°C for the following times: 10–12 minutes per 500g for rare, 12–14 minutes per 500g for medium-rare, and 16–18 minutes per 500g for medium. These timings, combined with an initial high-heat sear at 220°C for 10 minutes, will help achieve a beautifully caramelised exterior.

Using a meat thermometer is essential for precision. Aim for an internal temperature of 49–51°C for rare, 53–54°C for medium-rare, and 57–59°C for medium. Allowing the beef to rest after roasting will ensure the meat remains tender and juicy. Keep in mind that the joint will continue to cook as it rests (this residual cooking effect is more significant for larger joints and less for smaller ones), so it’s best to remove the beef from the oven 3–4 degrees below your target temperature.

For those looking to elevate their roast, consider our low-temperature roasting technique, which requires a minimum of 3 hours and delivers unmatched tenderness and uniform cooking. Whether you opt for traditional or low-temperature roasting, rolled sirloin is a true showstopper, perfect for any occasion and guaranteed to impress.

The Best Way to Cook Rolled Sirloin

Traditional Roasting Technique

  1. Prepare the Joint: Remove the beef from its packaging, pat it dry, and allow it to come to room temperature. Preheat your oven to 220°C/Fan 200°C/Gas 7.
  2. Season and Arrange: Rub a little oil over the joint and season generously with high-quality sea salt and freshly cracked black pepper. Place the joint fat-side up in a roasting tray, positioned on a trivet of coarsely chopped carrots, onions, celery, and beef bones.
  3. Initial High Heat: Roast in the centre of the oven for 15 minutes. This step helps to develop a rich crust.
  4. Lower the Temperature: Reduce the oven temperature to 160°C/Fan 140°C/Gas 3. Add a large glass of liquid to the roasting tray – red wine is ideal, but white wine or beef/chicken stock works well too.
  5. Continue Roasting: Roast for 12–14 minutes per 500g, turning the joint halfway through to ensure even cooking.
  6. Check for Doneness: Use a meat thermometer for precision. Aim for 49–51°C for rare, 53–55°C for medium-rare, and 57–59°C for medium, bearing in mind the joint will rise by 3–4 degrees during resting.
  7. Rest the Beef: Once cooked to your desired doneness, remove the joint from the tray and set it aside to rest. After 10 minutes, loosely cover it with foil to retain warmth. Rest for half the roasting time, or a minimum of 15–20 minutes, before carving.
  8. Make the Gravy: Pour 450ml of beef or chicken stock into the roasting tray. Bring to a simmer, reducing the liquid until thickened. Strain through a sieve to remove the bones and vegetables. For an extra-rich finish, stir in a cold knob of butter just before serving.
  9. Carve and Serve: Slice the rested beef into thick slices and serve with the warm, rich gravy.

Low-Temperature Roasting Technique

  1. Prepare the Beef: Take your rolled sirloin of beef out of the refrigerator before cooking. Remove it from the vacuum packaging, pat dry any moisture, and allow it to come to room temperature.
  2. Set the Oven: Set your oven to 65°C – this is a very low temperature, and if using a gas cooker, the pilot light may suffice. While this technique works best at 65°C, slightly higher temperatures can be used, though they may alter the timings. Using a meat thermometer is essential to ensure precision.
  3. Season and Roast: Rub the beef with a little oil and season generously with sea salt and freshly cracked black pepper. Depending on the size of the joint, roasting will take a minimum of 3 hours. Aim for an internal temperature of 49–51°C for rare, 53–55°C for medium-rare, or 57–59°C for medium. As you are roasting at a low temperature, the joint won’t continue to cook once removed from the oven, so there’s no need to account for residual cooking during resting.
  4. Rest the Beef: Once the beef has reached the desired internal temperature, rest it for at least 10–15 minutes, or up to one hour, loosely covered in foil. A shorter resting period isn’t an issue, as the meat hasn’t contracted in the same way it would during traditional high-temperature roasting.
  5. Caramelise the Crust: For the final stage, place the beef in an oven set to full blast until an even, caramelised colour is achieved – this will take 6–10 minutes. Due to the low-temperature roasting technique, further resting is unnecessary.
  6. Carve and Serve: Carve into slices approximately 1cm thick and serve immediately.

This method ensures perfectly cooked, tender beef with a beautifully caramelised crust, making it the perfect centrepiece for any special occasion.

Top Tips for Low-Temperature Roasting

  • Invest in a Meat Thermometer: Precision is key for this method. A meat thermometer ensures your joint reaches the perfect temperature for your desired doneness.
  • Allow the Beef to Warm Up: Bringing the beef to room temperature before cooking helps it roast evenly.
  • Boost Flavour with a Trivet: For even more flavour, place the joint on a trivet of chopped vegetables and beef bones. The resulting pan juices will elevate your gravy.
  • Final Blast for a Perfect Crust: Don’t rush the final caramelisation stage. Use a high oven temperature to achieve a beautiful golden-brown crust without overcooking the beef.
  • Keep the Sauce Simple: A rich beef stock or simple red wine reduction pairs beautifully with this tender cut, letting the meat’s natural flavour shine.

Rolled Sirloin Recipe

Val Warner’s Rolled Beef Sirloin Recipe with Porcini Sauce is the perfect marriage of traditional roasting and indulgent, earthy flavours. This dish transforms a beautifully dry-aged, grass-fed sirloin joint into a centrepiece worthy of any special occasion.

The velvety porcini sauce, infused with wild mushrooms, vermouth, and cream, is the ultimate accompaniment to the tender, caramelised beef. Val’s expert touch brings out the best in the sirloin, blending rustic charm with a touch of sophistication. Whether you’re hosting a Sunday roast or a celebratory dinner, this recipe guarantees a show-stopping meal that combines depth, flavour, and elegance.

Order meat online

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating.

In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival.

Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

Instagram

  • Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
  • To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
  • We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
  • A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
  • Here’s our Trevor, stood in front of an expertly butchered sirloin section. Porterhouse, T bone, Wing rib, New York strip, fillet, sirloin. All cut from the same part of the animal, each one offering something slightly different. Key question is; which one are you taking?
  • The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
  • The fallacy of Spring lamb! When we eat lamb in early April, we aren’t eating the lovely little fluffy things people see hopping about in the fields. In fact, you’re actually eating – or at least you are if you are buying from us – old season lamb. The animals that were born the previous springtime. They are age wise, on the verge of morphing into hogget and, in our opinion, it is lamb at its very best. More flavourful as the meat has developed with age, but still with the tenderness one expects with lamb. One thing that is not in doubt is that it pairs perfectly with a lot of the seasonal ingredients of this time of year, the peas, broad beans and courgettes from the continent, plus Jersey royals, asparagus and wild garlic from these shores. We have plenty of these wonderful carcasses ageing in our fridges, so embrace the idea of eating last years spring lamb!
  • A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
@swaledalebutchers
@swaledalebutchers
•
Follow
Take a little inspiration from our very own grill master @grylos when it comes to cooking your big, bone in steaks. This method takes time, skill and plenty of patience but the result is a deep, dark char, beautiful blushing pink flesh and melting buttery fat. We can safely say, after this day we spent in the field, that it is well worth the effort. Close to steak perfection. Plus, he knocked up a charred spring vegetable green sauce, which was an ideal foil for that most delicious of steaks – clever boy. The idea is to spend time building a char and crust with many short visits to the hottest part of the grill, interspersed with time away from the grill, somewhere warm, slowly coming up to temperature. Placing it directly on the coals at the end is a bit of a gimmick, however, it did yield excellent results, so maybe give it a go (only if you have good quality charcoal though!)! Steak perfection!!
1 week ago
98928
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@swaledalebutchers
@swaledalebutchers
•
Follow
To our friends down south, you might have noticed Yorkshire is still a good few weeks behind the march towards summer. The trees are only just coming into leaf in the Dales, especially up in Upper Wharfedale, and that gives us a little more time with the wild garlic. Here is @grylos with what feels like one of his best ideas to date. A proper use of those essential carcass balance cuts. Lamb hearts, though this would work just as well with tongues, sweetbreads or liver. Cooked simply, well seasoned, finished with a little lemon. Alongside it, wild garlic taken from the darker, shaded parts of the woodland where it is still fresh. Even if it has started to turn, it holds up. Treated like spinach, wilted down, then cooked with oil, salt and cream, left to reduce until it becomes rich and full of flavour. A brilliant little starter for our chefs blackboards, and something that will more than hold its own at home. A dish for the season, if ever there was one.
2 weeks ago
1759
View on Instagram |
2/8
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
@swaledalebutchers
@swaledalebutchers
•
Follow
We are reaching the end of our wild garlic sausages, as the season begins to slip away and only the deeper, shaded pockets of woodland still offer the tender leaves we rely on. It is from these cooler, quieter areas that we are still able to gather what we need, though even here the plants are beginning to turn, and once the flowers arrive, the flavour shifts and our time with wild garlic comes to a close for another year. As ever, we follow the season rather than stretch it, working with what is left while it is still at its best, which means if you have been enjoying them, or have been meaning to try them, now is the time to cook them or put a few aside for later. Before long, they will be gone, and we will wait for spring to bring them back again.
2 weeks ago
751
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3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A while back we had the pleasure of visiting @petea25 at the @cantonarms Arms, where we spoke about their ever evolving menu, a place that is not afraid to cook things until they are gone and then move on to something new. We saw how they treated the Swaledale pork chop, and it told you everything you needed to know. Cooked with care, handled properly, and full of flavour. It was, simply, delicious.
3 weeks ago
37510
View on Instagram |
4/8
Here’s our Trevor, stood in front of an expertly butchered sirloin section. Porterhouse, T bone, Wing rib, New York strip, fillet, sirloin. All cut from the same part of the animal, each one offering something slightly different. Key question is; which one are you taking?
@swaledalebutchers
@swaledalebutchers
•
Follow
Here’s our Trevor, stood in front of an expertly butchered sirloin section. Porterhouse, T bone, Wing rib, New York strip, fillet, sirloin. All cut from the same part of the animal, each one offering something slightly different. Key question is; which one are you taking?
3 weeks ago
601
View on Instagram |
5/8
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
@swaledalebutchers
@swaledalebutchers
•
Follow
The Dales never hurry themselves into spring, and this year is no different. You can drive through them and still feel winter holding on, yet something has shifted all the same. It begins quietly. Hawthorn shows along the hedgerows, just enough to catch the eye. The grass is lifting, the fields softening, losing that tired, flattened look they carry through the colder months. Out on the land, the change is clearer. Lambs are scattered across the fields, finding their feet, while cattle have been turned back out and settle easily into the pasture. There is a rhythm to it again, a sense that the farms are beginning to move. Nothing arrives all at once. It comes on steadily, almost cautiously, as the land turns back to life.
3 weeks ago
491
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6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The fallacy of Spring lamb! When we eat lamb in early April, we aren’t eating the lovely little fluffy things people see hopping about in the fields. In fact, you’re actually eating – or at least you are if you are buying from us – old season lamb. The animals that were born the previous springtime. They are age wise, on the verge of morphing into hogget and, in our opinion, it is lamb at its very best. More flavourful as the meat has developed with age, but still with the tenderness one expects with lamb. One thing that is not in doubt is that it pairs perfectly with a lot of the seasonal ingredients of this time of year, the peas, broad beans and courgettes from the continent, plus Jersey royals, asparagus and wild garlic from these shores. We have plenty of these wonderful carcasses ageing in our fridges, so embrace the idea of eating last years spring lamb!
1 month ago
662
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
1 month ago
7
View on Instagram |
8/8