(for 6 to 8)

Give yourself at least 2 hours before the meal

1.5 to 2 kg (3 to 4 lb) Sirloin Roast of Beef
2 tablespoons Olive oil
6 Cloves garlic (optional)
Salt and Black Pepper
1 tablespoon flour
1 glass red Wine
1 cup water

Preheat the oven to 220C, 425F Gas 7.

Rub the meat all over with the olive oil and season with the salt and pepper.
Put this into a heavy roasting tin and scatter around the cloves of garlic.

Put into the oven and cook at this temperature for 30 mts.
Then lower the oven to 160C,325F,Gas 3.
Continue to roast at this temperature at 10 mts to the 500g (pound) for rare
15 mts to the 500g (pound) for medium
20 mts to the 500g (pound) for well done
(For instance a 2 kg joint will take 30mts at 220C, + 4×15 mts=60mts for Medium making a total of 90 mts.)

As soon as it is done to your liking take it out of the oven and put it somewhere warm to rest for 30 mts.

Pour off all but a tablespoon of fat from the roasting tray.
Squeeze the cloves of garlic with a fork on to the tray and discard the skins.
Put the roasting tray on the gas and sprinkle over the flour.
Stir this in well into the fat and when it is smooth throw in the red wine and the water.
Let these come to the boil and, using a wooden spoon, scrape at the base of the pan to release any caramelised juices.
Let it simmer for a few minutes, taste and season then strain into a jug.
Keep this warm until the beef is rested, then serve with it.