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Roast Sirloin of Beef with Parsnip Rosti

This delicious beef roast is complemented by the subtle heat of horseradish cream, sweet caramelised onions and homemade gravy.

Roast Sirloin of Beef with Parsnip Rosti

Serves 6

2.5kg boned and rolled sirloin 

of beef

2 cloves of garlic, crushed

150ml port

2 tbsp runny honey

250g small onions, peeled

Parsnip Rosti

3 parsnips, peeled, grated

3 potatoes, peeled, grated

2 tbsp clarified butter or oil

Horseradish Cream

4 tbsp horseradish sauce

1 bunch spring onions, chopped

175g sour cream 

Gravy

600ml meat stock

1 tsp cornflour

 

Remove the meat from the fridge at least one hour before you want to cook it. Preheat the oven to 220°C. Brush crushed garlic over beef and season.

Place in a shallow roasting pan. Combine the port and honey and pour over. Place the onions around the beef.

Roast for 15 minutes, reduce oven to 180°C and roast for about 1 hour for rare, 1 hour 25 for medium and 1 hour 40 for well done. Rest for 15 minutes.

To cook the rosti, mix the parsnip and potato together in a large bowl. Season well. In a large non-stick frying pan, heat half the butter or oil on a medium-low heat, then place 1 or 2 5cm-high greased metal rings in the pan. Spoon in the mixture, cook for 20 seconds then remove the ring. Repeat until all the mixture is used.

Fry rosti on low heat until golden on the underside, about 8 minutes. Add remaining butter or oil, turn and cook for another 10 minutes.

To make the cream, mix the horseradish sauce with the spring onions and sour cream in a bowl and season.

To make the gravy, pour off most of the fat from the roasting pan and add stock. Cook on the stove until the caramelised juices are dissolved. Strain into a clean pan and boil to reduce to 350ml. Mix the cornflour with a little cold water, then stir into the gravy and bring to a boil, cook for 2-3 minutes until thick. Season if necessary and keep warm.

Slice the beef and place on warmed plates. Serve with rosti, caramelised onions, horseradish cream and gravy.

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