Mark Hamill's Roast Sirloin & Yorkshire Puddings Recipe

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This Roast Sirloin with Yorkshire Puddings is a perfectly roasted and savory dish, which is made with a whole sirloin roast and uses traditional beef dripping for the puddings. It’s the ultimate Sunday roast, ready in about 6 hours (with the from-scratch gravy).

Roast Sirloin & Yorkshire Puddings Ingredients

For the Beef:

2kg whole dry-aged sirloin of beef
Olive oil
40g black peppercorns
1 tablespoon sea salt
3 sprigs of fresh rosemary

For the Gravy:

2kg beef bones, with bone marrow
2 large leeks
2 red onions
2 heaped tablespoons plain flour
100ml red wine
100ml port

For the Yorkshire Puddings:

4 large free-range eggs
150g plain flour
175ml whole milk
50g beef dripping

How To Make Roast Sirloin & Yorkshire Puddings

Make the Yorkshire Pudding Batter: This is best done the night before. In a large jug, whisk the eggs, flour, milk, 25ml of water, and a pinch of sea salt until you have a smooth batter. Cover and pop it into the fridge overnight.
Start the Gravy: Preheat the oven to 180ºC/350ºF/gas 4. Place the beef bones in a large roasting tray. Roughly chop the leeks and quarter the unpeeled onions, then add them to the tray. Roast for 45 minutes, or until everything is golden brown.
Simmer the Gravy: Transfer the roasted bones and vegetables to a large pot. Place the roasting tray over a medium heat on the hob, stir in the flour to pick up any sticky bits, then pour in the wine and port and let it bubble away. Gradually whisk this mixture back into the large pot. Top up the pot with 2.5 litres of water, bring to a boil, then reduce to a simmer for at least 4.5 hours, or until the liquid has reduced and thickened to your desired consistency.
Prepare and Sear the Beef: When you’re ready to cook the beef, remove it from the fridge to come up to room temperature. Turn the oven up to 240ºC/475ºF/gas 9. Score the beef fat in a criss-cross pattern. In a blender, blitz the peppercorns, 1 tablespoon of salt, and the rosemary leaves to a fine dust, then rub this all over the beef. Sear the beef on all sides in a hot, oiled roasting tray on the hob.
Roast the Beef: Transfer the tray to the hot oven, then immediately reduce the temperature to 180ºC/350ºF/gas 4. Roast for 50 minutes for a perfect medium-rare. Remove the beef to a board, cover it with foil, and let it rest for at least 30 minutes.
Bake the Yorkshire Puddings: While the beef rests, turn the oven up to 220ºC/425ºF/gas 7. Divide the beef dripping between the wells of a 6-hole deep Yorkshire pudding tray. Place it in the oven for 5 minutes, until the fat is smoking hot. Quickly and carefully pour the rested batter into the hot wells and immediately return to the oven. Bake for 25 minutes, until they are golden, risen, and hollow.
Carve and Serve: Strain your finished gravy into a pan to reheat. Carve the rested beef and serve it up with a Yorkshire pudding, a drizzle of the rich gravy, and your favorite sides.

Mark Hamill's Roast Sirloin & Yorkshire Puddings Recipe — Mark Hamill’s Roast Sirloin & Yorkshire Puddings Recipe

Recipe Tips

How to easily fill the Yorkshire pudding tin? As the top tip suggests, making your batter in a large jug makes it incredibly easy to pour quickly and safely into the smoking hot fat without any spills.
How to get the best rise on Yorkshire puddings? The secret is a well-rested batter. Making it the night before and letting it chill in the fridge overnight allows the flour to fully hydrate, which results in taller, crispier puddings.
Why is it so important to rest the roast? Resting the cooked beef for a full 30 minutes is not optional! It allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. This is the key to a tender and juicy, not dry, slice of beef.
What’s the secret to crispy, tall Yorkshire puddings? The most crucial step is ensuring the beef dripping is smoking hot before you pour the batter in. This initial blast of heat is what causes the batter to immediately puff up and rise dramatically.

What To Serve With Roast Sirloin

This is the centerpiece of a classic British Sunday roast. It is perfectly served with:

Crispy roast potatoes
A dollop of fiery horseradish sauce
Simple, lemon-dressed watercress
Honey-glazed carrots and parsnips

How To Store Leftovers

Refrigerate: For the best results, store the components separately. Keep the sliced beef, gravy, and any leftover Yorkshire puddings in separate airtight containers in the refrigerator for up to 3 days.
Note on Reheating: The beef and gravy reheat beautifully on the stove or in the microwave. The Yorkshire puddings are best eaten fresh, but they can be revived and crisped up in a hot oven for a few minutes. Leftover roast beef makes the best sandwiches!

Roast Sirloin Nutrition Facts

Serving: 1 serving (1/6th of recipe)
Calories: 850 kcal
Carbohydrates: 35g
Protein: 65g
Fat: 48g
Saturated Fat: 22g
Sodium: 1450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make the gravy ahead of time?

Yes, and it’s highly recommended! The from-scratch gravy is the most time-consuming part. You can make it completely a day or two in advance, let it cool, and store it in the refrigerator. Simply skim any solidified fat from the top and reheat it gently on the stove before serving.

What is beef dripping?

Beef dripping is the rendered fat from cooking beef, specifically the fat that is left behind after roasting. It has an incredible, savory flavor and a high smoke point, which makes it the traditional and best choice for perfectly flavored, crispy Yorkshire puddings.

Why did my Yorkshire puddings not rise?

This is the most common issue. The three main culprits are: the batter was not rested long enough, the beef dripping was not smoking hot when the batter was added, or the oven door was opened during the first 15-20 minutes of baking, which causes them to collapse.

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