Ingredients
1kg Tasmanian beef sirloin, whole (centre cut)
2 tbsps dijon mustard
2 tbsps balsamic vinegar
2 tbsps red wine
2 tbsps olive oil
2 tbsps worchestershire sauce
4 cloves garlic, finely chopped or mashed
2 tsps fresh rosemary, leaves only, finely sliced
2 tsps fresh thyme leaves, finely sliced
Coarse salt, to taste
Freshly ground black pepper, to taste
Clarified butter or olive oil, for cooking
Cooking Method
Method:
Marinate the beef:
Combine all the ingredients thoroughly and brush the meat with marinade. Cover and refrigerate for at least 12 hours. Remove meat from refrigerator and brush off the marinade, save it, and set it aside.
Roasting the beef:
Pat the beef dry and season with salt and pepper, heat up the oil or butter in a pan and sear on all sides for about 4 minutes in total. Place it on a baking tray with rack and brush with a bit of the marinade.
Pre-heat oven to 180°C. If available, insert a meat thermometer halfway through the meat, at the thickest part.
Roast for 20-25 minutes and brush just once more with the remaining marinade after half the roasting time. Core temperature should reach 52°C, remove from the oven. Cover the meat and let it rest for about 10 minutes before carving.
