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Good afternoon | 15th March 2010
| Sirloin Roast with Mango Mustard Sauce |
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| Serves 8-10 | |
|
1 Sirloin
Roast Mango
Sauce: |
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 |
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Preheat the oven and a roasting tin to 80°C without the
fan. Rub the Sirloin all over with mustard, heat the oil in a large
frying pan and sear the meat on all sides for 8-10 minutes. Remove
and place in the preheated tin; season with salt and pepper. Set
the meat thermometer to 60°C and insert the probe horizontally into
the centre of the meat. Cook until desired temperature reached (2½-
3 hours)
Braise half the mango cubes in the used frying pan, add the cognac and stock and boil for 5 minutes. Blend and sieve into a saucepan, add the mustard and cream, bring to the boil and reduce to a smooth consistency. Season the sauce with salt and pepper.Take the meat out of the oven and carve into thin slices. Arrange the meat on preheated plates, pour over the sauce and top with remaining mango cubes and parsley. Serve with steamed rice. |
|
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"Unbeatable meat - particularly the beef"
Sandy Cadiz-Smith, House Beautiful
