Roast sirloin & diane pan sauce

Method

• step 1

  Heat the oven to 220C/200C fan/gas 6. Rub the oil over the sirloin and season all over. Heat a large ovenproof frying pan or shallow flameproof casserole over a medium-high heat and brown the meat on all sides. Transfer to the oven and cook for 30-45 mins until a probe thermometer reads 50C for rare when inserted (or 55C for medium; see tip below). Cook for 10-15 mins more, if needed, until the sirloin is cooked to your liking, checking the temperature regularly. Leave to rest, covered, for 25 mins while you make the sauce.

• step 2

  To make the sauce, carefully return the pan to the heat (the handles will be hot) and fry the shallots in the residual beef fat for 5 mins until soft. Add the mushrooms and cook for another 6-8 mins until softened. Stir in the garlic and rosemary for 1 min until fragrant, then stir in the tomatoes. Cook for 3-4 mins more until the tomatoes are jammy, then add the wine. Simmer until the mixture has reduced by half, then add the cream, stock, Dijon, Worcestershire and Tabasco. Continue to simmer for 10-15 mins until thick enough to coat the back of a spoon. Season, remove and discard the rosemary, and taste – add more Tabasco or Worcestershire sauce, if needed.

• step 3

  Carve the beef into thin slices. Stir the resting juices into the sauce, and pour it over the beef.