ROLLED SIRLOIN OF BEEF ROAST WITH THYME AND PEPPER CRUST
A rolled sirloin, from the Meat Service Counter, is an excellent choice for a special occasion or a hearty family meal, as it is simple to cook and easy to carve. Serve with creamy mashed potato flavoured with horseradish, and broccoli or buttered cabbage.
- 1 rolled sirloin, about 1.5kg
- 2 teaspoons black peppercorns
- 1 pack fresh thyme
- 2 tablespoons olive oil
- 600 g shallots, unpeeled
- For the gravy:
- 2 teaspoons plain cake flour
- 150 ml port
- 300 ml hot beef stock
Preheat the oven to 180°C, gas mark 4.
Weigh the beef and calculate the cooking time. For rare meat, allow 20 minutes per 500 g, plus 20 minutes; for medium meat, allow 25 minutes per 500 g plus 25 minutes; for well done meat, allow 30 minutes per 500 g plus 30 minutes.
Crush the peppercorns with a pestle and mortar or in a cup with the end of a rolling pin. Strip the leaves from half the thyme and mix with the crushed peppercorns. Rub a little oil over the fat of the beef, then sprinkle with the pepper and thyme mixture and press on firmly.
Place the beef in a roasting tin and roast for the calculated cooking time. Meanwhile, cut a cross in the top of each shallot almost to the roots and toss in the remaining oil and a little salt. After 30 minutes roasting, add the shallots to the tin with the meat and continue cooking (see the second cook’s tip).
When the meat is cooked, transfer it to a warm platter with the shallots and cover tightly with foil. To make the gravy, place the roasting tin with the cooking juices on the hob and stir in the flour. Cook, stirring for 1 minute, then gradually stir in the port and stock. Simmer for 5 minutes until smooth and slightly thickened. Season to taste, pour into a jug and serve with the meat and shallots.
Cook’s tips
Leave the meat to rest for at least 10 minutes after roasting; this makes it moist and easy to carve. The shallots are roasted in their skins, to cut down on the preparation. However, you can peel them first, if you prefer, and roast in the same
Recipe: Amanda Conradie
Photo: Elize de Kock
