By Barry Horne
2 large onions sliced
1 bulb of garlic halved
1 small bunch of thyme
375ml red wine
Salt & Pepper
Preheat the oven to 190 degrees C.
Put a large pan on a medium high heat and place the sirloin fat side down and sear for 2 mins. Then sear all over the sirloin until it is evenly coloured.
Put the sliced onion, garlic and thyme into a roasting tray, add the beef and pour in the red wine. Cook for 40 mins per kilo for medium rare or 45 mins per kilo for medium. Alternatively you can check for an internal temperature of 55 degrees for medium rare.
Put the beef to one side in a warm place uncovered to rest for 20-30 mins. Meanwhile, add the veal jus to your roasting tray, bring to a boil and strain off to leave you with a beautiful rich red wine sauce.
Slice and serve!