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British Sirloin Topped with Bacon, Chestnut & Shallot StuffingBritish Sirloin Topped with Bacon, Chestnut & Shallot Stuffing
British Sirloin Topped with Bacon, Chestnut & Shallot StuffingBritish Sirloin Topped with Bacon, Chestnut & Shallot Stuffing

British Sirloin Topped with Bacon, Chestnut & Shallot Stuffing Gluten Free

Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.

£70.00 Serves 6 (1980g)

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*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.

How to Carve & Serve

  • 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!

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)855 2,822
Energy (cal)205 677
Protein (g)16.7 55.1
Carbohydrate (g)5.4 17.8
of which: sugars (g)2.9 9.6
Fat (g)9.8 32.3
of which are saturates (g)4.3 14.2
Fibre (g)0.6 2
Sodium (g)0.33 1.07
Salt (g)0.825 2.675

Please Note: The details above are correct as of 27 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Sirloin Beef (71%), Port [Sulphites] (8%), Red Wine [Sulphites] (6%), Shallots, Smoked Back Bacon (3%) (Pork, Water, Salt, Brown Sugar, Dried Vegetable & Fruit Powder (Sea Buckthorn, Acerola, Rosemary, Green Tea, Cider Vinegar), Preservatives: Sodium Nitrite, Sodium Phosphate), Gluten Free Breadcrumbs (Water, Sourdough (Water, Buckwheat Flour, Millet Flour, Corn Starch, Yeast, Xanthan Gum), Corn Starch, Potato Starch, Rapeseed Oil, Tapioca Starch, Rice Flour, Yeast, Bamboo Fibre, Rice Protein, Psyllium Husk, Sugar, Humectant (Glycerine), Thickeners (Hydroxypropyl Methyl Celluloses, Xanthan Gum), Salt, Fermented Syrups, Apple Cider Vinegar, Vegetable Fibre), Redcurrant Jelly (Redcurrant Juice From Concentrate, Glucose Fructose Syrup, Sugar, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Trisodium Citrate), Porcini Mushroom Stock (Mushroom Juice Concentrate, Yeast Extract, Mushroom Powder (including Porcini), Water, Salt, Sunflower Oil), Garlic, Chestnuts, Prunes, Cornflour, British Beef Stock (Water, Yeast Extract, Salt, Beef Stock, Lemon Juice Concentrate, Sunflower Oil), Salt, Water, Salted Butter [Milk], Thyme, Black Pepper, Bay Leaf.

Please Note: The details above are correct as of 27 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 6

DEFROST BEFORE COOKING

Defrost Instructions:

Remove the sirloin and sauce from all packaging (keeping the film on the sauce pot), place the sirloin in a dish and cover. Defrost both in the fridge for 48 hours. Ensure the sirloin is fully defrosted before cooking. Once defrosted, keep your sirloin and sauce in the fridge.

Oven:

To cook, remove the sirloin from the fridge 90 minutes before cooking to allow the meat to come up to room temperature (this helps to achieve a more even cook). Preheat oven. Place the sirloin on baking tray lined with baking paper and cook in the centre of the oven for 60 mins. These cooking instructions will give a 'medium' finish (we think it's best served a little pink). To get the beef exactly to your liking, we recommend using a temperature probe to check the internal temperature in the centre of the meat. Guide temperatures for beef straight out of the oven are: Rare: 50°C - 52°C, Medium Rare: 55°C - 57°C, Medium: 61°C - 63°C, Well Done: 69°C - 71°C. Note that the beef at either end of the joint will be more cooked than in the centre. Once cooked, rest for 15 minutes before carving.

Oven Settings

Fan 190°C, Electric 210°C, Gas Mark 7.
60
To carve and serve, please follow the instructions on the postcard inside the box or visit cookfood.net/sirloin-carving.

Microwave:

SAUCE ONLY Remove sleeve and pierce film lid. Cook on full power.
850W
2 mins > stir & recover > 30 secs
Stir well and ensure piping hot before serving.

Extra Warnings:

Although every care has been taken some chestnut shell may remain.

Please Note: The details above are correct as of 27 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Milk, Mustard, Sesame, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 27 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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