Briar's Roast Sirloin

with Vegetables and Yorkshire Pudding

Briar's Roast Sirloin

with Vegetables and Yorkshire Pudding
Method
Serves 8

 

SIRLOIN

Preheat oven to 140°C. Mix Dijon mustard, seeded mustard, garlic, salt and olive oil into a paste. Coat the sirloin in the paste. Place in the oven for approximately 2 hours, or until the core temperature reaches 62°C.

KIPFLER

Preheat oven to 180°C. Gently scrub Kipfler potatoes to remove any dirt. Place in a large pot of boiling water and cook until they are tender. Drain the potatoes and immediately submerge in ice-cold water before removing the skins. Place in a deep oven tray and coat with duck fat and olive oil. Cook until golden brown. Remove from the oven and mix through oregano. CARROTS Increase oven to 200°C. Cut the leaves off the carrots and keep the stalks and tips on. Place in a deep roasting dish. Drizzle with olive oil and sprinkle with salt. Toss to coat. Roast in the oven for 12 minutes. Remove and sprinkle over black sesame and honeycomb.

PARSNIPS

Boil parsnips in salted water until tender (approximately 10-12 minutes). Remove from water and drain. Place in a roasting tray. Drizzle with olive oil and sprinkle with salt. Roast in 200°C oven for 10-12 minutes. Remove from oven and garnish with micro radish.

YORKSHIRE PUDDING

Grease 12-hole muffin tin with canola oil. Place in a 200°C oven and watch carefully until the oil just starts to smoke. Remove from oven. Combine all other ingredients in a bowl. Strain to ensure a smooth mixture. Divide evenly among muffin tins and bake for 20 minutes. Remove from oven and allow to cool before removing from the tray.

TO SERVE

Remove the sirloin from the oven and allow to rest for 5-10 minutes before carving. Place all elements in bowls around the sirloin and allow guests to serve themselves.

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