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Sirloin, dry aged in our Himalayan salt chamber, boned and rolled for easy carving. A layer of fat bastes the meat as it roasts, giving you a juicy, deeply beefy Christmas centrepiece.
How to cook
Take it out of the fridge an hour before cooking and season generously with fine salt.
Reverse sear it: roast in a low oven at 90°C until the centre reaches 47 to 48°C, a perfect medium-rare for sirloin.
Rest it under loose foil for 30 to 60 minutes. It only rises a couple of degrees.
Turn the oven to its highest setting. Sear the joint all over in a hot pan, then roast for 6 to 10 minutes to crisp the fat.
Rest briefly, remove the string and carve.
Sirloin, dry aged in our Himalayan salt chamber, boned and rolled for easy carving. A layer of fat bastes the meat as it roasts, giving you a juicy, deeply beefy Christmas centrepiece.
How to cook
Take it out of the fridge an hour before cooking and season generously with fine salt.
Reverse sear it: roast in a low oven at 90°C until the centre reaches 47 to 48°C, a perfect medium-rare for sirloin.
Rest it under loose foil for 30 to 60 minutes. It only rises a couple of degrees.
Turn the oven to its highest setting. Sear the joint all over in a hot pan, then roast for 6 to 10 minutes to crisp the fat.
Rest briefly, remove the string and carve.