Roast sirloin with pepper crust Not many taste better than a chunk of well-matured sirloin. OK, so it’s a little pricey, we only live once. Besides, a good roast can feed six to eight people and with a little luck there might even be a few pieces left over for snacks the next day. The beauty of a roast is all that lovely beef fat in which to roast the potatoes to go with the meat, but that’s another story. For the Peppered Roast Sirloin you will need: # 1.5kg of matured sirloin, rolled and tied (get your butcher to do it for you) # 3 tablespoons cooking oil # 4 whole cloves of garlic, unpeeled and just lightly crushed # 1 twig of fresh rosemary # The juice of one lemon # 2 tablespoons dry mustard powder # 2 tablespoons freshly ground black pepper # Ground sea salt # 1 heaped tablespoon butter # 12 pepper corns Pat the mustard powder all over the beef. In a mixing bowl blend the oil, lemon juice, salt and pepper. Paint the roast with this mixture (if necessary use a spoon to spread the pepper). Melt the butter in a roasting dish and place the beef in the dish. Place the whole peppercorns, garlic and Rosemary on the beef. Roast the beef in an oven pre-heated to 200 Deg C for about 70 minutes. When the roast is done to your taste, remove from heat and let it rest for about 10 minutes. Carve at the table and serve with hot English mustard or horseradish sauce. Elmarie
Posted on: Tue, 15 Oct 2013 07:39:12 +0000
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