Sirloin joint (roast)

Sirloin joint (roast)

Sirloin joint (roast)

Sirloin joint (roast)

Sirloin joint (roast)

Prep Time 1 hr 35 mins
Course MEAT
Servings 4


  • 1 Rack
  • 1 Glass tray
  • 1 Food probe


  • 1 tbsp oil
  • 1 tsp salt
  • Pepper
  • 1 kg sirloin joint, ready to cook

For frying

  • 1 tbsp oil

For the remoulade

  • 150 g yoghurt, 3.5 % fat
  • 150 g mayonnaise
  • 2 pickled gherkins
  • 2 tbsp capers
  • 1 tbsp parsley
  • 2 shallots
  • 1 tbsp chives
  • 1/2 tsp lemon juice
  • Salt
  • Sugar


  • Start the Automatic programme or preheat the oven
  • Heat the oil in a pan and sear the sirloinjoint all over (approx. 1 minute per side)
  • Remove the sirloin joint from the pan.Mix together the oil, salt and pepper;then coat the sirloin joint with it
  • Place the sirloin joint on the rack andinsert the food probe. Place the rack onthe glass tray and place in the oven.Cook
  • To make the remoulade, mix togetherthe yoghurt and mayonnaise untilsmooth
  • Finely chop the gherkins,capers and parsley. Finely dice theshallots and finely chop the chives. Addall of this to the yoghurt andmayonnaise mixture
  • Season the remoulade with lemon juice,salt and sugar to taste


Automatic programme
Meat | Beef | Sirloin joint | Roast
Programme duration:
approx. 50 minutes
Oven functions: Conventional Heat
Temperature: 180–190 °C
Core temperature: 53–55 °C (rare), 60–
65 °C (medium), 70–75 °C (well-done)
Booster: On
Pre-heat: On
Crisp function: Off
Duration: approx. 35–45 minutes (rare),
45–55 minutes (medium), 55–
65 minutes (well-done)
Shelf level: 1
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Sirloin joint (roast)
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