The Royal's Roast Beef
By: The Royal Kitchen
Published: Friday, February 19, 2010 - 11:44pm

Ingredients




2 kg of sirloin steak
3 cloves of garlic, sliced
1 tablespoon fresh sage, chopped
3 tablespoons fresh thyme, chopped
1 tablespoon whole black pepper grains
3 tablespoons whole grain mustard
1 tablespoon honey
3 tablespoons olive oil
salt and pepper to taste
1/4 cup white wine (optional)

Preparation

1 Preheat the oven to 160 C. 2 Mix all of the ingredients together and then spread the mixture on the meat to cover all sides. 3 Place the meat in a roasting pan with the fat part facing up and stick a meat thermometer. (We added some garlic and carrots to the tray. It's not a must but they cook so well with the roast's juices...) 4 Stick the pan in the oven and let cook for about 1.5 hours. No need to touch it, only check occasionally to see it reaches the preferred temperature. 5 When it's done (rare 60 C - medium 70 C), take it out of the oven and let sit covered in foil for 20 minutes more. 6 The roast can keep in your fridge for up to a week, and it even gets better with time.

About


We were very surprised at how easy it is to make a good roast beef. It's all about using a good piece of meat and a tasty marinade. The rest is nonsense. We weren't exactly sure which part of the cow to order, so we asked the butcher for some help. He handed us with a large and handsome piece of sirloin (2 kg)) which later turned out to be tender and tasteful. Inspired by whatever we found in our refrigerator, we made up this incredible recipe for the roast.