Name: Roast beef platter with chilli, pine nut & parsley dressing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 2kg beef sirloin joint; 3 red chillies; 5 garlic cloves; few thyme sprigs or 1 tsp dried thyme; 8 tbsp olive oil; 50g pine nut; 1 tsp Dijon mustard; 2 tbsp sherry vinegar; good handful parsley roughly chopped

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Roast beef platter with chilli, pine nut & parsley dressing

Roast beef platter with chilli, pine nut & parsley dressing

Mary Cadogan

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Serves 10 - 12

More effort

Prep: 20 mins

Cook: 1 hr

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

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Ingredients

Nutrition

Units:

MetricUS

2kg beef

sirloin joint
3 red chillies
5 garlic cloves
few thyme sprigs

or 1 tsp dried thyme
8 tbsp olive oil
50g pine nut
1 tsp Dijon mustard
2 tbsp sherry vinegar
good handful parsley

roughly chopped

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Nutrition: per serving (10)

kcal427
fat29g
saturates9g
carbs1g
sugars0g
fibre0g
protein40g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2013

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