Sirloin roasted with pumpkin and beetroot
Photo by Tam West
|600 g||Pumpkin, peeled, deseeded, in 3cm pieces|
|250 g||Baby beetroots, bought, pre-cooked, dried on paper towels and halved|
|4 Tbsp||Extra virgin olive oil|
|1 kg||Beef sirloin, in one piece|
|3||Garlic cloves, squashed roughly|
|2 sprigs||Rosemary, each 15cm long|
|100 ml||Red wine|
|250 ml||Beef stock|
|1 Tbsp||Balsamic vinegar|
|1 large handful||Watercress, or micro watercress sprouts|
- Heat the oven to 220C. Line a large, shallow roasting tray with baking paper.
- Put the pumpkin and beetroot on the tray, add 3 Tbsp of the oil and season with salt and freshly ground black pepper. Mix well so that the oil is evenly distributed, spread the vegetables out and place in the oven for 15 minutes or until the pumpkin is just tender.
- Put the beef into a large bowl and add the remaining oil and the garlic. Turn the beef over several times.
- Heat a frying pan over high heat and brown the beef well, especially the fat.
- Once the pumpkin is tender, remove from the oven and make a space for the beef in the middle of the tray. Place the beef (and the bits of garlic) in the middle, fat side up.
- Pour the fat from the frying pan and reserve.
- Put the rosemary sprigs on either side of the beef. Place back in the oven for 25-30 minutes for medium or less or more until cooked the way you like it.
- Remove from the oven, transfer the beef to a warm dish, cover loosely with foil and rest for 10 minutes. Keep the pumpkin and beetroot warm.
- Place the frying pan over high heat and add the wine. Let it bubble for 20 seconds then add the stock. Boil until reduced by a third, add the balsamic and butter, mix well, remove from the heat, taste and season.
- Serve the beef sliced across the grain of the meat with the red wine and stock mixture in a bowl or jug with the vegetables on the side and the cress around the beef.
More lighter roast dinners from Ray