Roasted Sirloin with Cheese, Fig & Nut Crust | Great British Food Awards

Ingredients

• 2.3-2.5kg boned sirloin joint
• Maldon salt and freshly ground black pepper
• 10 shallots, peeled and halved, if large
• 3 sticks celery, cut into three
• 6 small carrots
• 4 sprigs rosemary
• 1 bay leaf
• 125g walnut breadcrumbs
• 6 tbsps fresh chopped thyme
• 1 tbsp hot cream of horseradish
• 1 x 150g packet Boursin Fig & Nut
• Rapeseed oil, for drizzling
• 5 tbsps cognac
• 300ml red wine
• 600ml good beef stock
• 1 tbsp redcurrant sauce