Roast Sirloin with Black Pepper Crust

This recipe works well as part of a buffet table. Do invest in a meat thermometer – you will never over or undercook an expensive roast again.

YOU WILL NEED

To serve

  • 1,25 kg well-matured sirloin, trimmed of excess fat and tied in a roll
  • 3 T (45 ml) Ina Paarman's Garlic Pepper Seasoning
  • 3 T (45 ml) olive oil
  • Ina Paarman's Ready to Serve Pepper or Mushroom Sauce
  • Ina Paarman’s Peach Apricot Chutney
Method

Rub the Seasoning really well into the meat and then drizzle the oil all over – rub the oil in as well and give the meat a second coating of Seasoning. Leave the seasoned and oiled meat at room temperature for 30 minutes to an hour before cooking.

Preheat the oven to 230°C. Pour 3 cups (750 ml) of boiling water into a roasting pan. Place the meat on a trivet or rack that fits in or over the pan. Put the pan, with meat on, in the oven. Roast open at this high temperature for 15 minutes. Turn the oven down to 140°C.

Insert the meat thermometer into the thickest middle part of the roast, after 30 minutes at 140°C. Roast until thermometer registers ‘rare’ 60°C.

If you do not have a meat thermometer calculate ± 15 minutes per 500 g after the initial 20 minutes.

As soon as the thermometer registers rare – remove the meat from the oven and wrap it in heavy foil – it will continue cooking to medium on standing wrapped in foil. When it has cooled down, refrigerate overnight or for up to 2 days.

On the day, slice the meat very thinly and arrange on platters. We strongly recommend you take the meat to the deli counter of your favourite Spar or supermarket and ask them to slice it for you on their slicing machine.

Serve meat with generous bowls of our Ready to Serve Pepper or Mushroom Sauce and Peach Apricot Chutney.

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