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Roast Sirloin With Herb Sauce

Chef.at.Home's picture
Ingredients
  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)
  Dill sprigs 6
  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
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Interest: 
Everyday

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