Roast Sirloin with Mustard and Balsamic Crust

Roast Sirloin with Mustard and Balsamic Crust

 

1.5 kg beef sirloin

oil

2tsp Dijon or grain mustard

2t balsamic vinegar

2t olive oil

salt and freshly ground black pepper

2T chopped herbs

½ c fresh breadcrumbs

Heat a large frypan over medium-high heat.  Add a splash of oil and the beef and cook until golden brown on all surfaces.  Remove from heat and allow to cool. Mix the mustard, vinegar, 2 tsp oil, salt, pepper and herbs to form a smooth paste.  Add enough breadcrumbs to hold the paste together.  Spread the paste on top of the sirloin and press firmly to ensure that it sticks to the meat’s surface.

Preheat oven to 180C. Place the beef in a roasting dish and cook in the preheated oven for 45 mins.  To check if it is done, insert a small kitchen knife into the centre of the roast.  Count to five.  If the knife feels warm (tepid), the meat is rare.  If it feels bearably hot, the meat is medium.  You’re aiming for medium to medium-rare. Remove from the oven, wrap in foil and rest in a warm place for 10 mins.  Carve into thin slices and serve immediately.  Serves 6.  Everyday Cooking.