28 August 2011

ROAST SIRLOIN OF BEEF WITH HORSERADISH GRAVY

• 1.5-2kg beef sirloin in the piece
• 2 tbsps extra virgin olive oil
• 3 tbsps Mustardmaker’s horseradish mustard
• 2 tbsps finely chopped fresh thyme
• 1 tbsp salt
• Freshly ground black pepper
• 2 tbsps flour
• 500mls beef stock

Pre-heat the oven to 220ºC. Pat the beef dry, and tie tightly at regular 5cm intervals so it will hold its shape. Mix the olive oil, 2 tbsps of the mustard, thyme, salt and a little pepper together in a bowl. Spread this mixture over the surface of the meat on the underside, keeping a little to spread over the layer of fat on top. Place the beef in a medium sized roasting pan and place in the oven. Turn the oven down to 200ºC after 10 minutes and continue to roast the beef for a further 20-30 minutes, depending how rare you like your meat. Take from the oven, place on a heated plate, cover loosely with foil and a large towel and allow the beef to rest for at least 20 minutes. While the beef rests, make the gravy. Place the pan that the beef was cooked in over gentle heat and tip the flour in. Stir vigorously with a wooden spoon to loosen any pan drippings and allow the flour to brown slightly in the fat that has dripped form the meat into the pan. Stir in the remaining mustard and mix well. Add the stock and continually stir until the gravy comes to the boil. Allow to bubble gently until ready to serve. To serve, carve the meat into neat slices, place on a heated serving platter and pour a little gravy over, handing the rest separately in a jug. Wine match: Selak’s Winemakers Favourite Pinot Noir Photo Elizabeth Clarkson