Roast sirloin and Crunchy roast potatoes

the perfect autumn warmer

Enhancing your Sunday roast is quite an easy thing to do, by adding different flavours and techniques you can wow your family and friends. There are a few good beef roasting joints you can choose from like topside, rib, top rump, silverside & striploin(sirloin).

For this recipe I am going to pick Striploin as this is a great joint for roasting because it’s a tender cut & it has great flavour.

INGREDIENTS

• 150g/200g raw per person Striploin
• 20g rosemary or thyme
• 20g garlic
• Cracked black pepper
• Sea salt course
• 10ml vegetable oil
• 2 large carrots

Sealing the striploin

To seal a roasting joint place in a frying pan with hot oil, cook for about six-minute cooking all areas of the joint add cracked black pepper & sea salt, the reason for doing this is to lock in all the meat flavours, you will find the beef will taste better than just putting in the oven. A lot of People relate rosemary with lamb, but I find rosemary goes well with beef also. Before adding your garlic, thyme or rosemary to the frying pan place on a chopping board and smash it with the side of a big knife to release the flavours then add to the pan. Once this is completed place two carrots on the base of a roasting tray place strip loin, herbs etc on top. Putting carrots underneath the roasting joint allows heat in the oven to cook around the beef evenly top & bottom. Pre heat your oven at 180c/gas 4 then place your roast joint into the oven. If you have a cooking thermometer then follow below:

• 45c-55c rare
• 58c-65c medium
• 70c-75c well done

Or follow the below if you do not have a thermometer

20 minutes per 500g plus 20 minutes for rare

25 minutes per 500g plus 20 minutes for medium

30 minutes per 500g plus 20 minutes for well done

Once cooked allow the meat to relax out of the oven for a least 30 minutes before carving.

Crunchy Roast Potato

My choice of potato is King Edward or Maris Piper, cut into even chunks, place in a pot of salted water, partly cook the potato then take out of the water. Let the potato steam for a good five minutes then add to hot oil and a knob of butter, season with cracked black pepper & sea salt give them a shake and place in the oven till they and golden brown and crispy. If you feel adventurous you can add other flavours like rosemary, thyme, smoked paprika, garlic.