Ingredients
1kg beef sirloin
3 tbsp olive oil
divided
1 cup basil leaves
2 clove garlic
peeled
6 whole peppercorns
Salt
to taste
Pepper
to taste
2 tbsp wholegrain mustard
Equipment
- 1 Mortar and pestle or blender
- 1 Frying pan
- 1 Roasting tray
- 1 Aluminum foil
Instructions
- Preheat oven to 230°C.
- Combine 2 tablespoons of oil, basil, garlic, peppercorns and a dash of salt in a mortar and pestle (or blender), begin pounding until you have a thick paste.
- Add mustard and fold through.
- Season meat with salt and pepper all over and rub with the extra tablespoon of olive oil to just coat the meat.
- Heat a frying pan until VERY hot. Sear meat on all sides until it is slightly brown all over, then place onto a roasting tray.
- Spoon the mustard mixture over the meat and immediately place in the oven.
- Roast in oven for 30 minutes for medium-rare.
- Take out, cover in foil and rest for 15 minutes.
- Slice and serve with gravy, Yorkshire pudding and veggies.
Notes
Tip
Keep in mind when roasting beef at this temperature that you need to cook meat for approx 15 minutes for every 500g of meat to serve it rare to medium-rare.
Tip
For medium to well-done beef, add another 15-20 minutes to cooking time.
Tip
You must, must rest the meat before carving for best results.
Variation
Dijon mustard is also great to use if you don’t have wholegrain mustard.
