INGREDIENTS:
1 x kilo of Meat Boutique angus Sirlion
1 x fresh brioche soft roll
1 x handful of fresh parsley
handful of fresh chives
2 x table spoons wholegrain mustard
200 grams of butter (melted)
2 x gloves of garlic
handful of thyme
tablespoon of salt and black pepper
METHOD:
Pre-heat oven to a 190 degrees.
Seal the Angus sirloin on all sides in a hot pan. Set aside to cool and start making the herb curst by placing all ingredients in a food processor & blending until it forms a nice consistent green paste. Now rub the green paste on top of the fatty part of the sirloin and place in the oven for 25 minutes per kilo in order obtain a nice medium – rare cook. Once cooked leave to rest for half an hour, letting the natural juices run out. If you fancy these juices can be collected as a base sauce for your home made gravy. Slice and serve the roast beef with your favorite choice of sides.
