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Whole Sirloin Roast

This simple roast works very well with our whole sirloins; the meat is sweet and tender and makes a very elegant dinner.

Feeds 10-12 people

Ingredients

Whole Sirloin (3.0 kg)
100 g smooth French Dijon mustard (Maille or Grey Poupon – not Masterfoods)
100 g salted butter
Favourite roast vegetables as required
Green beans or other green veg
Salt & Pepper

Method

  1. Soften butter by removing from the fridge and leaving on the bench for about an hour in a warm place until very soft (not direct sun and do not microwave).
  2. Once the butter is soft, add Dijon mustard and stir thoroughly. Return mixture to fridge for 1 hour to harden. This ‘mustard butter’ will be spread over the meat and can be used for any roasts.

Tip: the 'mustard butter' can be made a day or two ahead of time.

  1. Preheat your oven to 240 degrees – very hot!
  2. While the oven is heating, remove meat from bag, rinse with well with cold water and pat dry with paper towel. With meat skin-side up, use a knife and fingers to remove any obviously thick parts of fat leaving the whiter/harder fat behind (about 5mm) on the top.
  3. Score the outside fat in a diamond pattern but not too deep (a bit like a ham) and try not to cut into the meat. Cover the whole top of the sirloin with the mustard butter and season well with salt and pepper. Leave the meat to come to room temperature for about 20 minutes.
  4. Prepare roast vegetables as you normally would in a separate roasting tray.
  5. Place everything in the very hot oven for 20 minutes. Then reduce temperature of oven to 160 degrees and open the door for 2 minutes to let excess heat escape. Close oven door and leave to cook for another 20 minutes.
  6. Remove sirloin after 40 minutes cooking time (for rare to medium-rare) and cover with foil on a carving tray. Leave to rest for at least 15-20 minutes.
  7. Increase oven temperature to 180 degrees and cook roast vegetables until they are brown and crispy.
  8. Cook green veg just as your roasties are looking good.

Tip: You can make gravy with the meat pan juices and some red wine if you like.

To serve, remove foil and thinly slice sirloin (1cm thick).