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Cure (Leave in bottom of fridge for a day or two) and debone Sirloin of Beef
Rub all over with salt and pepper.
Place in roasting pan with plenty of hot butter & mixed herbs to suit taste.
While oven is heating, Fry (on stove) quickly on all sides to seal in juices. 

Place in a pre-heated oven at a high temperature(220 C) and leave to roast with frequent basting (no water should be added) until when stabbed with a skewer clear juices rise.
The joint can be turned a few times.
During the last part of the roasting the layer of fat should face upwards.
When removing from the oven do not carve immediately, as the juices will then run out and the joint will look gray.
Leave it to stand for a few minutes. (ten to fifteen while you prepare the pudding)
 
YORKSHIRE PUDDING
Mix  eggs slowly with  flour,  milk and  salt.
Pour the mixture into the hot fat from which the sirloin has been removed. return to oven and leave it to bake for 10 minutes until the bottom of the pudding is brown and the top slightly set.

Gravy
In the residue left in the pan sprinkle with flour to absorb the oil, return to the oven to brown then add boiling water to form a gravy, Taste for salt.
 
SERVE
Cut the pudding into portions and place on round slices of roast beef, drizzle with gravy.

With roast potatoes and a green and red vegetable.

Roast potatoes and a green and red vegetable.