|beef — sirloin roast
|garlic — cloves, crushed
|fresh chillies — 573
|fresh thyme — sprigs
|stock — beef
|onion — finely chopped
|mushrooms — mixed, sliced
Mix the garlic, 10ml salt flakes, 5ml ground black pepper and the olive oil together to form a paste. Spread over the roast.
Put the roast on a roasting rack in a roasting pan. Add the sprigs of thyme. Roast in a preheated oven for 30 minutes. Reduce heat to 140°C and continue to roast for 11/2 hours for medium, or until done to your liking. Use a meat thermometer to test (60°C for medium rare; 70°C for medium).
Remove from the oven and set aside to rest.
Mushroom Sauce Spoon the fat from the meat juices in the pan and discard. Pour the meat juices into a measuring jug and then add enough stock to make it up to 500ml.
Heat the butter in a saucepan and sauté the onion and mushrooms until soft. Sprinkle with the flour and stir in. Add the stock gradually, stirring to prevent lumps.
Add the brandy, 2-5ml ground black pepper and the thyme, and simmer while stirring until the sauce thickens. Add the cream and season to taste. Remove from the heat.
Slice the beef as thinly as possible. Serve with the mushroom sauce.
GOOD IDEA Pre-roast the beef in the morning. Cook for one hour then remove from the oven and refrigerate. Prepare the sauce. Bring the meat to room temperature and then 45 minutes before ready to serve, pop the beef back into the oven for half an hour. Leave the meat to rest for 10 minutes before carving and serving. Reheat the sauce just before serving.
Text and image: Ideas magazine
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