Sirloin Roast with Mango Mustard Sauce
| 1 Sirloin Roast |
| 4tsp Dijon Mustard |
| 2-3 tbsp Olive Oil |
| Salt and Pepper |
| Mango Sauce: |
| 1 Mango (peeled, stoned and cut into small cubes) |
| 50mls Cognac |
| 40mls Beef Stock |
| 3tbsp Whole Grain Mustard |
| 150mls Double Cream |
| 2 sprigs Parsley (chopped) |
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
