• roast sirloin of beef generally served with braised onions, roast potatoes and jus rôti, More traditionally a boned sirloin was seasoned, browned then braised in a covered dish with stock, onion, anchovy, bay, white vinegar, sugar and peppercorns. Served with a jus lié thickened with beurre manié and finished with cream, accompanied with boiled potatoes, cucumber salad and redcurrant or cranberry jelly.