Sirloin Roast with Parsley Lemon Crust
by Stefan Kolsch (Head Chef at Donald Russell)
Ingredients
1 2kg Sirloin Roast
4 tbsp Olive Oil
2 Eggs (whites only)
1 Shallot (finely chopped)
1 clove Garlic (crushed)
20g Parsley (finely chopped)
1 Lemon (rind only finely grated)
50g Parmesan (finely grated)
150g White Toast (crust removed, cut into 12 cm cubes)
Salt and Pepper
Instructions:
- Allow the meat to come to room temperature. Preheat the oven with a baking tray to 80ºC without the fan. Pat the meat dry with kitchen paper. Heat the oil in a large frying pan and sear the meat all over for 8-10 minutes in total.
- Place the meat onto the preheated tray and season with salt and pepper. Put the meat into the oven and cook for 21/2 to 3 hours. If you have a meat thermometer set the temperature to 60ºC and place the probe horizontally into the centre of the joint.
- Meanwhile prepare the crust, lightly whisk the egg whites; add all the ingredients up to and including the toast, stir until evenly combined and season with salt and pepper. Set the crust mixture aside.
- Once the meat is cooked and has reached an internal temperature of 60ºC. remove the meat from the oven.
- Spread the crust mixture evenly over the top of the roast. (If you wish, remove the fat covering before you spread the crust over the roast).
- Pre heat grill to a high temperature, then place the roast under the grill to brown up the crust for a few minutes, watch continually. Carve and serve on preheated plates.
- If your guests are running late or if you wish to be well prepared, you can keep the meat warm (before adding the crust) for up to an hour in an oven set to 60ºC.
- Serve with roasted potatoes, tomatoes and olives.
The Donald Russell sirloin cut is available to buy here
Ribeye Roast with Yorkshire Pudding
Ingredients
1 1kg Ribeye Roast
Salt and Pepper
Yorkshire Puddings
225g Plain Flour
12 tsp Salt
4 medium Eggs
300ml Milk
300ml cold Water
Gravy
1 tsp plain Flour
600ml Beef Stock
Instructions
- Preheat the oven to 240°C/465°F/Gas 9.
- Season the meat and place in a roasting tin and sear for 15 minutes until browned, lower the oven temperature to 190°C/375°F/Gas 5 and cook for the required time. For a 1kg/2lb 3oz Ribeye Roast, cook for 27 (rare), 33 (medium) or 44 minutes (well done).
- Half an hour before the beef is ready, make the pudding batter. Sift the flour and salt in a bowl. Make a well in the centre and break in the eggs.
- Mix the milk and water in a jug and with an electric whisk, gradually beat half of the milk mixture into the eggs and flour. Add enough of the remaining milk mixture to create a batter with the consistency of double cream. Leave to stand for 30 minutes.
- Remove the beef from the oven and increase temperature to 220°C/428°F/Gas 7. Place the beef on a carving tray and cover loosely with foil, resting in a warm place for 30 minutes.
- Put some fat from the roasting tin into a 12-hole muffin tin. Put in the oven for 5 minutes until smoking hot. Fill each indentation 3/4 full with batter and return to the oven for 25-30 minutes or until puffy and golden.
- Meanwhile, make the gravy by removing the excess fat from the roasting tin and placing it over a medium heat. Whisk in the flour and a little stock, scraping the bottom to release the beef juices.
- Add the rest of the stock and simmer until reduced to gravy. Strain into a saucepan, season and keep warm until required.
- Uncover the beef and add juices from the carving tray to the gravy. Carve the beef as thinly as possible.
- Serve with the Yorkshire puddings, gravy, horseradish sauce and English mustard.
The Ribeye roast can be bought direct here
Royal Warrant butchers, Donald Russell, will deliver direct to your door on a day that suits you. Call 01467 629666 to order or log on to www.donaldrussell.com to see their fantastic range of beef, pork, lamb, fish and much, much more.