Beef Sirloin Roast with Horseradish Stuffing

Every slice is a culinary adventure!

Availability: In stock

CODE: B1815
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Picture it - premium, 28 day aged, grass-fed sirloin, hand cut and rolled with a complementary horseradish stuffing, and hand tied with a layer of self-basting fat to keep it moist and juicy. Your Sunday roast has never tasted better!
  • Prime boneless roasts, hand cut, stuffed and tied by our butchers
  • A classic British flavour combination, created using the finest ingredients
  • Simply carve into tender, succulent slices, complete with delicious stuffing
Box Contains:
    1 Beef Sirloin Roast with Horseradish Stuffing, boneless, 550g
  • Beef Sirloin Roast  with Horseradish stuffing on marble
  • beef sirloin roast with horseradish stuffing on dark marble board
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
For allergens see ingredients in BOLD CAPITALS.

Beef Sirloin Roast with Horseradish Stuffing

Beef (67%), Stuffing (33%): Beef Stuffing (62%) (Beef (74%), EGG, Diced Onions, Rice Flakes, Salt, Parsley, Ground Black Pepper), Horseradish Sauce (17%) (Horseradish (71%) (Grated Horseradish (62%), Spirit Vinegar, Rapeseed Oil, Whey Powder (from MILK), Salt, Thickener: Guar Gum, Citric Acid, Antioxidant: Sodium METABISULPHITE), Rapeseed Oil, Spirit Vinegar, Lemon Juice, Sugar, Cornflour, Salt.

Nutritional values: (Typical per 100g)
Energy: 1054 kJ / 253 kcal, Fat: 18.3g, of which Saturates: 8g, Carbohydrates: 3.1g, of which Sugars: 1.2g, Fibre: 0.2g, Protein: 18.9g, Salt: 0.5g
Beef Sirloin Roast with Horseradish Stuffing

Cook from defrosted.

Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven. Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for times below.

Medium: 15 Minutes - Internal Temperature of Meat: 50 Í 52°C
Well Done: 18 Minutes - Internal Temperature of Meat: 56 Í 58°C

Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates. Ensure product is piping hot throughout. Do not reheat once cooked.

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