Trimlestown Roast Sirloin

Serves 4

1350g (3lb) Sirloin Beef
300ml (½ pint) Red Wine
300ml (½ pint) Beef Stock
75ml (3 fl oz) Whiskey
50g (2oz) Flour
25g (1oz) Butter
Salt and Black Pepper

Preheat the oven to 180°C: 350°F: Gas 4
Season the beef and place in a roasting tin and roast for one hour.
Add the whiskey and wine to the pan.
Cook for a further hour, basting occasionally.
Remove the beef from the pan and keep warm.
Mix the butter and flour into paste.
Pour off excess fat from the meat juices.
Pour the stock into the roasting tin scraping well with a wooden spoon to de-glaze.
Transfer the liquid into a saucepan.
Gradually add the butter and flour mixture stirring continuously, bring to the boil and simmer gently for 2-3 minutes to cook flour.
If the sauce is too thick, add a little more water.
Serve the sauce separately.

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Trimlestown Roast Sirloin

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