Roast Sirloin With Herb Sauce
|Sirloin roast||3 Pound (Preferably Aged Sirloin, 1.5 Kilogram)|
|Freshly ground black pepper||To Taste|
|Dijon mustard||2 Tablespoon|
|For herb sauce|
|Fresh flat leaf parsley||1 Ounce (Leaves Stripped From Stalks, 30 Grams)|
|Fresh coriander||1⁄2 Ounce (Leaves Stripped From Stalks, 15 Grams)|
|Onions spring||6 , roughly chopped|
|Olive oil||4 Fluid Ounce (125 Milliliter)|
|Hard boiled egg yolk||1|
|Garlic||1 Clove (5 gm), halved (Large Clove)|
|Lemon juice||2 Tablespoon|
|Dijon mustard||1 Teaspoon|
1. Preheat oven to 160°C (325°F/ Gas 2). Season sirloin with freshly ground pepper; brush with mustard. Bake in a roasting tin for 1 1/2 hours or until a meat thermometer inserted in thickest part of the roast shows an internal temperature of 71°C (160°F).
2. Transfer meat to a board for carving, cover it loosely with a foil tent and set aside for 15 minutes. If preferred, allow meat to cool to room temperature.
3. Meanwhile make herb sauce. Combine all ingredients except seasoning in a blender or food processor; puree until smooth. Scrape into a bowl; season to taste.
4. Carve meat into thin slices. Serve with herb sauce.