Roast Sirloin with hazelnut, mushroom & mustard crust served with a mushroom and Port wine jus | Rea

Ingredients

• 120g Hazelnuts
• 100g Chestnuts
• 2 teaspoon of Grain Mustard
• 2 tbl spoon olive oil
• 4 sprigs of fresh Thyme
• 1 tsp salt
• 1 tsp cracked black pepper
• 100g Button Mushrooms
• 2 teaspoon of French Mustard
• 1kg Maris Piper potatoes
• 100g duck or goose fat or 100ml olive oil
• 2 tsp flour
• 100ml Port wine
• 500ml Beef stock
• 6 whole carrots
• 2 tablespoons unsalted butter
• 1 cup orange juice
• 2 tablespoons of maple syrup
• Salt
• Fresh ground black pepper
• Fresh thyme, for garnish (optional)
• 1 lb fresh Savoy cabbage
• 2 to 4 tablespoons butter
• salt and freshly ground pepper
• an extra knob of butter