This magnificent piece of sirloin beef was cooked by Thomas, from this bon appétit recipe. All it needed was plenty of time to cook very slowly in the oven, an hour to rest, and a final sear in a pan just before serving for an excellent crust.
Using a sharp knife, lightly score the fat on you roast. Be careful not to pierce the meat. Season generously with salt and freshly ground black pepper. In a small bowl, mix 6 minced cloves of garlic, 3 tablespoons of finely chopped rosemary and 3 tablespoons of olive oil. Rub this mixture all over roast, cover and chill for 12 hours to 2 days. When you’re ready to cook, preheat your oven to 93ºC (200°F). Place the roast on a wire rack inside a large baking dish. Roast for 2½ – 3 hours or until the internal temperature measures between 48º and 49ºC (118° – 120°F). Remove the roast from the oven, cover it lightly with foil and allow it to rest for 1 hour. During this time the temperature will continue to rise to between 52º and 55ºC (125° – 130°F). While the meat rests, there’s ample time to prepare accompaniments which in our case included a make-ahead baked potato mash, two fresh salads and a horseradish sauce. To make the horseradish sauce simply combine ½ a cup of sour cream, 2 tablespoons of prepared horseradish, ½ a teaspoon of finely grated lemon zest and salt to taste. When everything else is ready to serve, heat 2 tablespoons of olive oil in a large frypan over medium heat. Brown the roast all over for just a couple of minutes per side. Slice thinly to serve.
michelle picker cooks 