Beef roll with rich plum sauce

Recipe from: 1/22/1998 12:00:00 AM
Ingredients 12
Servings 6


  • 2
    rolled sirloin
  • 30
    melted butter
  • 65
    chopped mixed fresh herbs
  • freshly ground black pepper
  • salt
  • 800
  • 5
    olive oil
  • 1
    large clove garlic, crushed
  • 1
    small red chilli, finely chopped
  • 10
    soy sauce
  • 125
    soft brown sugar


Preheat the oven to 160 °C and spray a roasting tin and rack with non-stick spray (this makes it easier to clean). Brush the sirloin with melted butter and sprinkle the herbs over the layer of fat. Season with black pepper. Place the sirloin on the rack of the oven roasting tin and roast for 24 minutes for every 500 g plus an extra 20 minutes or until the meat is done and the juices run clear. Season with salt and rest in the warming drawer for 10 minutes. Meanwhile, prepare the plum sauce. Stone the plums and process to form a puré;e. Heat the olive oil in a medium-sized saucepan and add the garlic and chilli. Fry for two to three minutes and add the plum puré;e, soy sauce and brown sugar. Stir well. Reduce the heat, cover and simmer slowly while stirring occasionally. Simmer for 30 to 45 minutes until a thick, rich sauce with a deep plum colour has formed. Add extra sugar to taste. Carve the meat into thin slices and serve on hot plates with the plum sauce and steamed baby carrots in orange juice. Garnish with a sprig of fresh mixed herbs if desired.

Read more on: roast  |  beef

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