*Please note: Defrost in the fridge as per box instructions. We recommend getting it out the fridge an hour and a half before you cook it, as this will help you get a more even cook.

Includes a porcini-infused red wine jus, which is microwave only.

• A special centrepiece we hope you will enjoy entertaining with. It's special, indulgent and we hope to be a crowd pleaser. We are only making a small quantity so do get it early to avoid disappointment.
• Ensure you have a good sharp knife. Our chefs also suggest using a meat thermometer to remove any guesswork and ensure everything is cooked just as you like it.
• Don’t forget to rest the beef, this is super important and will help keep all the lovely juices in the meat.
• When resting, cover loosely with foil to keep warm.

Try it with:

• The perfect Sunday roast, serve with all the usual trimmings, Yorkshire puddings, roast potatoes, parsnips, braised red cabbage and some greens.
• Serve any leftovers with stuffing into Yorkshire puddings and a dollop of horseradish.
• Another leftover idea, marinate the leftover sirloin in a thai marinade (lime juice, fish sauce, lemongrass, spring onion) and top some greens with the marinated beef, pickled radish and some sliced spring onion.

• Defrost in the fridge as per box instructions.

• Bring the sirloin to room temperature before cooking on the side.

• Cook as per instructions on the box. Once the oven timer pings, remove the beef, cover with foil and rest for a maximum of 15 mins. Remove the butchers string using a sharp knife or scissors.

• Heat the jus in the microwave, and pour some freshly boiled water into a serving jug and leave to warm.

• Using a sharp carving knife, carve the beef on a flat surface, doing nice long, smooth strokes getting each slice nice and thin. If the stuffing falls out, not to worry, scoop it back up and it can be served on the side!

• Plate up on a nice big warmed plate, with any stuffing off the tray and chopping board on the side, pour over a little of the jus and enjoy!