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Whole Roast Sirloin with Mustard Sauce

Cook Time: 45 mins

Prep Time: 60 mins

Serves: 2

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  • For The Sirloin: 2kg whole sirloin
  • 4 Tbsp tomato sauce
  • 1 large clove garlic, finely minced
  • 1 Tbsp honey
  • 3 Tbsp extra virgin olive oil
  • Generous pinch of salt
  • For Serving: blanched asparagus or broccoli
  • Chopped flatleaf parsley
  • An extra drizzle of olive oil
  • Generous dusting of Texan Steakhouse
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • For The Mustard Sauce: 6 heaped Tbsp Dijon mustard
  • 2 Tbsp white wine vinegar
  • 1,5 tsp honey
  • Finely sliced red onions
  • Shaved parmesan

Recipe by Cape Herb & Spice

  • Dust the whole sirloin generously with our rub seasoning, cover and place in the fridge for at least an hour. Heat a non-stick pan. Paint the sirloin lightly with vegetable or olive oil and sear all around in the hot pan to seal the meat and start caramelizing it. Place the meat in a roasting tray in an oven pre-heated to 200º C. Alternately, roast it in a kettle braai using the indirect cooking method with coal baskets on either side of the meat. Roast until done to your liking (see our handy temperature guide below).
  • Mix the tomato sauce, olive oil, garlic, lemon juice and honey together and spoon liberally over the sirloin for the last 10 minutes of roasting. Remove, cover with tinfoil and allow sirloin to rest at least 20 minutes before carving.
  • Mix the mustard sauce ingredients together. Plate up the sirloin on a bed of asparagus or broccoli, scatter with red onions and parsley, and top it off with parmesan shavings and a final drizzle of olive oil. A few dollops of mustard sauce and you’re done.

- Internal temperature guide for roast beef -

  • The only way of accurately knowing what’s going on inside any kind of roast is to get an internal temperature reading with the help of a meat thermometer. Simply stick it in the thickest part of the meat and let the numbers guide you.
  • NB: Do remember that meat continues cooking while resting and the internal temperature will increase. The temperatures provided here are the point at which you should remove the meat from the oven.

RARE: 50 /  MEDIUM RARE: 55 / MEDIUM: 60

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