A cheaper cut of meat doesn’t mean you have to compromise on taste. This roast beef recipe uses cured beef sirloin for extra flavour – it’s worth the wait!
- 900g (2lb) beef sirloin
- 1 tbsp mixed peppercorns (black, green, white and pink) or just black
- 2 sprigs rosemary
- 90g (3oz) light brown sugar
- 45g (1½oz) coarse sea salt
- 1 tbsp olive oil
- To serve:
- 2 heads of garlic
- 2 tsp ready-grated horseradish
- 200ml pot crème fraîche
Crush the peppercorns roughly in a pestle and mortar, then add the rosemary leaves and crush them a little. Mix with the sugar and salt and rub this cure over the meat. Put the meat in a dish so that it fits snugly, cover with cling film and chill for 8-12 hours.
Set the oven to 200°C/400°F/Gas Mark 6. Slice the heads of garlic in half crossways, put them in a roasting and drizzle with a little oil. Put in the oven to roast for about 45 mins.
Meanwhile, prepare the beef. Brush the cure off the meat with your hand, then rinse the joint under cold water and dry it with kitchen paper. Rub oil over the meat.
Heat a griddle or frying pan until very hot. Add the beef, fat-side down, and sear for 2 minutes, then turn it over and sear the other side for 2 mins. Transfer it to the roasting tin containing the garlic and roast for 30-40 mins, depending on how rare you like it. Take the beef out, wrap it loosely in foil and leave it for about 35-45 mins to rest. If you have a meat thermometer, wait until the temperature of the beef reaches 60°C before slicing it.
When the garlic is browned and soft, remove from oven. Keep 2 halves to serve with the beef; squeeze the soft flesh out of the other 2 halves into a bowl, add the horseradish and squash them together with a fork, then mix in the crème fraiche.
Potatoes can be roasting while the beef is in the oven and 12 Yorkshire puddings can be cooked in patty tins in the oven, at 220°C/425°F/Gas Mark 7, for about 25 mins, while the beef is resting.
Slice the beef thinly and serve with the garlic and horseradish cream, roast garlic, roast potatoes, Yorkshire puds and carrots and broccoli.
Sirloin has a thin layer of fat and a strip of sinew on the top. Remove these before rubbing on the cure, if you prefer.