1.5kg, candian sirloin Beef – let stand for 1 hour
2 1/2 teaspoons rock salt
1 teaspoon freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
1 1/2 teaspoons all-purpose flour
1/2 cup dry red wine (such as pinot noir)
1 1/4 cups unsalted chicken stock
3 teaspoons unsalted butter
1.Sprinkle roast with 1 1/2 teaspoons salt and pepper.
2.Heat a large skillet over medium-high heat. Add roast to pan, fat side down; cook 10 minutes, turning roast to brown on all sides. Let rest for 5 minutes
3.Coat a large roasting baking dish with cooking spray and place meat there
4.Combine mustard, rosemary, thyme, and garlic in a small bowl and rub mustard mixture evenly over roast.
6.Place baking dish in a preheated oven ( 180 C) for 1 hours and 40 minutes or until desired degree of doneness. Remove roast from oven; let stand.
7.Sprinkle 1 1/2 teaspoons flour into skillet. Place over medium heat; cook 2 minutes, stirring constantly and scraping pan to loosen browned bits. Stir in wine; cook 2 minutes or until liquid thickens, scraping pan to loosen remaining browned bits. Stir in stock. Increase heat to medium-high. Bring to a boil; cook until liquid is reduced to 1/2 cup (about 8 minutes).
8.Strain stock mixture through a fine sieve over a bowl.
9.Cut twine from roast and serve
Subscribe to receive the latest updates!
Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.