• Recipe

    Stefan Kölsch

    Sirloin Roast with Parsley Lemon Crust

     
    Give your medium rare sirloin roast a real boost with a generous parsley and lemon crust. A medium rare sirloin with a little extra punch.
    • Serves 8-10
    • Preparation time 20 mins
    • Cooking time 2½ - 3 hours
  • Ingredients
     
    • 1 2 kg Sirloin Roast
    • 4 tbsp Olive Oil
    • 2 Eggs (whites only)
    • 1 Shallot (finely chopped)
    • 1 clove Garlic (crushed) 20g Parsley (finely chopped)
    • 1 Lemon (rind only finely grated)
    • 50g Parmesan (finely grated)
    • 150g White Toast (crust removed, cut into ½ cm cubes)
    • Salt and Pepper
  • Method
     
    1. Allow the meat to come to room temperature. Preheat the oven with a baking tray to 80ºC without the fan. Pat the meat dry with kitchen paper.
    2. Heat the oil in a large frying pan and sear the meat all over for 8-10 minutes in total.
    3. Place the meat onto the preheated tray and season with salt and pepper.
    4. Put the meat into the oven and cook for 2½ to 3 hours. If you have a meat thermometer set the temperature to 60°C and place the probe horizontally into the centre of the joint.>
    5. Meanwhile prepare the crust, lightly whisk the egg whites; add all the ingredients up to and including the toast, stir until evenly combined and season with salt and pepper. Set the crust mixture aside.
    6. Once the meat is cooked and has reached an internal temperature of 60°C, remove the meat from the oven.
    7. Spread the crust mixture evenly over the top of the roast. (If you wish, remove the fat covering before you spread the crust over the roast).
    8. Preheat grill to a high temperature, then place the roast under the grill to brown up the crust for a few minutes, watch continually. Carve and serve on preheated plates.
    9. If your guests are running late or if you wish to be well prepared, you can keep the meat warm (before adding the crust) for up to an hour in an oven set to 60°C.
    10. Serve with roasted potatoes, tomatoes and olives.
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