Roast beef sirloin with black pepper

Roast beef sirloin with black pepper


  • 1 piece beef sirloin (1.5 kg)
  • 2 tbsp black peppercorns
  • 1 medium onion
  • 1 sprig rosemary
  • 30 g butter
  • 1 glass full-bodied red wine
  • P.D.O. Terra di Bari oil


To correctly prepare roast beef sirloin with black pepper, tie the beef sirloin with kitchen string.
Grind the pepper coarsely, sprinkle it over a cutting board and roll the piece of meat in it so that the pepper sticks to the surface. Clean and finely slice the onion.
Wilt the onion in a pan with three tablespoonfuls of oil and some of the butter.
In another pan, sear the meat in oil and butter until brown on all sides.
Transfer the meat to the pan with the onion, adjust for salt, drench with the red wine, cover and cook for about 25 minutes. Slice the meat and drizzle with P.D.O. Terra di Bari oil.
All that’s left to do is serve your roast beef sirloin with black pepper and enjoy!

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