Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 100 minutes
Ingredients (for 6-8 people) :
-2.3 - 2.5kg boned sirloin jointMethod: Remove the beef from the fridge about 3 hours before cooking to allow it to come to room temperature. Using a sharp knife score the fat in a criss-cross pattern without cutting through to the meat. Season well.
-Maldon salt and freshly ground black pepper
-10 shallots, peeled and halved, if large
-3 sticks celery, cut into three
-6 small carrots
-4 sprigs rosemary
-1 bay leaf
-125g walnut breadcrumbs
-6 tbsp fresh chopped thyme
-1 tbsp hot cream of horseradish
-1 x 150g packet Boursin Fig & Nut
-olive oil, for drizzling
-5 tbsp cognac
-300ml red wine
-600ml beef stock
-1 tbsp redcurrant sauce
Preheat the oven to 220C, fan 200C, Gas 7. Place the shallots, celery, carrots, rosemary and bay leaf in the base of a snug fitting roasting tin. Top with the beef and roast in the oven for 20 minutes.
Remove the beef from the oven and reduce the oven temperature to 180C, fan 170C, Gas 4. Leave the door open so the oven reduces temperature quickly. Baste the meat and return to the oven and roast for 30 minutes.
Meanwhile combine the breadcrumbs and 2tbsp of the thyme. Mix together two thirds of the crumb mixture with the horseradish and Boursin fig and nut until well blended.
Remove the meat from the oven and baste. Spread the Boursin mixture over the fat and press down well. Top with the remaining breadcrumb mixture and drizzle over a little olive oil. Roast for a further 30 minutes for rare/medium or cook for longer for well done.
Remove the meat from the oven and transfer the meat and vegetables to a warm serving plate, cover well and allow to rest for 30 – 40 minutes.
Pour off most of the excess fat from the roasting tin. Place the pan over the hob and deglaze the pan with the cognac, scraping up any juices. Pour in the wine and boil rapidly until reduced. Strain into a saucepan and add stock and remaining thyme. Bring to the boil and reduce by half.
Remove the beef from resting and pour any juices and the redcurrant sauce into the gravy and stir until smooth.
Slice the beef and serve with the gravy, shallots, celery, roast potatoes and steamed green vegetables.