Roasted Sirloin with Cheese, Fig & Nut Crust
www.greatbritishfoodawards.com
Remove the beef from the fridge about 3 hours before cooking to allow it to come to room temperature. Preheat the oven to 220ºC/425ºF/Gas Mark 7. Using a...
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Cooking tools:
- Roasting pan
- Baster
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Saucepan
- Wooden spoon
- Serving platter
- Aluminum foil
- Oven
- Stove
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
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