Roast beef platter with chilli, pine nut & parsley dressing

Roast beef platter with chilli, pine nut & parsley dressing

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Prep: 20 mins Cook: 1 hr

More effort

Serves 10 - 12
Roast a joint of sirloin until rare, serve sliced with a light vinaigrette and tell everyone to get stuck in

Nutrition and extra info

Nutrition: per serving (10)

  • kcal427
  • fat29g
  • saturates9g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein40g
  • salt0.2g
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  • 2kg beef sirloin joint



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 3 red chillies
  • 5 garlic cloves
  • few thyme sprigs or 1 tsp dried thyme
  • 8 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g pine nut
  • 1 tsp Dijon mustard
  • 2 tbsp sherry vinegar
  • good handful parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 180C/160C fan/gas 4. Wipe the meat with kitchen paper and set, fat-side down, in a roasting tin. Finely chop 2 chillies, 3 garlic cloves and the thyme leaves. Mix with 3 tbsp of the oil, season, then massage over the meat. Turn the meat, fat-side up, and massage in the remaining flavoured oil.

  2. Roast the joint for 40-50 mins for medium rare, 10-15 mins longer for medium. If you have a meat thermometer, the temperature will read 55C for medium rare and 62C for medium.

  3. Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured, then tip into a bowl. Heat 1 tbsp oil in the pan, thinly slice the remaining garlic cloves and fry quickly until lightly browned. Tip into a separate bowl. Finely chop the remaining chilli and add to the bowl with the mustard, vinegar and seasoning. Whisk to mix, then whisk in the last 4 tbsp oil and half of the chopped parsley.

  4. Let the meat rest for 20 mins, then thinly slice and arrange over a platter. Spoon over a little dressing, and scatter with the pine nuts and the rest of the parsley. Serve the remaining dressing separately.

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