This Trimlestown Roast Sirloin is a classic Irish centerpiece that delivers deep, savory flavors in every bite. The beef is seasoned simply with salt and pepper before being roasted to perfection, developing a beautiful crust. The real magic happens in the gravy, where Irish whiskey and robust red wine are reduced with the pan drippings to create a luxurious, velvety sauce thickened with a butter and flour paste. The result is a tender, juicy roast with a complex, aromatic gravy that pairs beautifully with traditional sides like mashed potatoes or root vegetables. It&# 226;ÂÂs an elegant yet comforting dish perfect for Sunday dinners, holiday gatherings, or any occasion where you want to impress with hearty, home-style cooking.
Trimlestown Roast Sirloin (Irish
Description
This Trimlestown Roast Sirloin is a classic Irish centerpiece that delivers deep, savory flavors in every bite. The beef is seasoned simply with salt and pepper before being roasted to perfection, developing a beautiful crust. The real magic happens in the gravy, where Irish whiskey and robust red wine are reduced with the pan drippings to create a luxurious, velvety sauce thickened with a butter and flour paste. The result is a tender, juicy roast with a complex, aromatic gravy that pairs beautifully with traditional sides like mashed potatoes or root vegetables. It&# 226;ÂÂs an elegant yet comforting dish perfect for Sunday dinners, holiday gatherings, or any occasion where you want to impress with hearty, home-style cooking.Ingredients
Directions
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Preheat the oven to 180ðC (350ðF).
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Pat the sirloin roast dry with paper towels and season generously with salt and pepper.
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Place the seasoned roast in a roasting pan.
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Roast in the preheated oven for 1 hour.
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Remove the pan from the oven and pour the whiskey and red wine into the pan around the meat.
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Return the pan to the oven and roast for a further 1 hour, basting the meat once halfway through.
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Remove the roast from the pan, place it on a serving dish, cover loosely with foil, and keep warm.
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Place the roasting pan on the stovetop over medium heat. Skim off excess fat from the meat juices.
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Add water to the pan juices to bring the total liquid volume to approximately 15 oz (450 ml).
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In a small bowl, beat the softened butter into the flour to form a smooth paste (beurre manié).
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Stir a ladleful of the hot pan juices into the butter-flour paste to loosen it.
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Pour the loosened paste back into the simmering pan juices, whisking constantly to incorporate.
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Bring the gravy to a boil, then reduce heat and simmer gently for 2-3 minutes until the flour taste is cooked out and the sauce thickens.
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Taste the gravy and adjust seasoning with salt and pepper if needed.
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If the gravy is too thick, whisk in a little more water until desired consistency is reached.
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Pour the gravy into a serving jug. Serve the roast sliced alongside the gravy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1320.2kcal
- % Daily Value *
- Total Fat 45.4g70%
- Saturated Fat 22.9g115%
- Cholesterol 305.7mg102%
- Sodium 370.8mg16%
- Total Carbohydrate 60.5g21%
- Dietary Fiber 7.6g31%
- Sugars 2.3g
- Protein 107.7g216%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Serving Suggestions:** This rich sauce pairs excellently with jacket potatoes, creamy mashed potatoes, or boiled potatoes. Serve with steamed broccoli, carrots, or other green vegetables.
**Cooking Time:** Adjust roasting times based on the desired doneness. For medium-rare, aim for an internal temperature of 57ðC (135ðF). Always let the meat rest for at least 10-15 minutes before slicing to retain juices.
**Substitutions:** If you prefer a non-alcoholic version, substitute the whiskey and wine with beef stock and a splash of balsamic vinegar for depth.
