Roast Sirloin with Apple and Horseradish Butter
1.5 - 2 kg Scotch Beef PGI sirloin
150 ml fruity red wine
2 medium onions, peeled & quartered
2 medium carrots, peeled & roughly chopped
5 sprigs of fresh thyme
1 tbsp cornflour (optional)
1 tsp sea salt
1 tsp freshly ground black pepper
5g fresh rosemary leaves, very finely chopped
2 bay leaves
Apple and Horseradish Butter:
250g Scottish unsalted butter
1-2 medium shallots finely diced
1 garlic clove, finely diced
500 ml beef stock
1 apple, peeled and grated
25g flat leaf parsley finely chopped
2 tbsp good quality horseradish
¼ tsp sea salt, freshly ground black pepper
1. Preheat the oven to 220°C. Score the fat on the top of the sirloin in a crisscross then rub all over with salt, pepper and rosemary.
2. Put the onions, carrots, thyme and bay leaves into a roasting tray and rest the sirloin on top, fat side up. Place in the middle of the hot oven for 15 minutes. Now reduce the temperature to 180°C and continue cooking until done to your liking (see timings). Remove from oven to rest, covered with foil, on a clean dish for 10-15 minutes before carving.
3. Take half the horseradish butter and slice into disks and lay them on top of the roast and recover with the foil.
4. Now place the roasting tray with the vegetables on the hob and simmer, add the wine and stir to incorporate the crusty bits. Add the stock, simmer and mash the vegetables down. Simmer for 5-8 minutes then sieve the gravy into a small pan to reheat when you’re ready to serve. If it’s too thin, thicken with cornflour.
5. Use the remaining horseradish butter to garnish the roast as your serve.
For the Apple and Horseradish Butter:
1. To make the butter, melt 25g of the butter and gently sweat the shallot and garlic until tender then cool.
2. In a large bowl add the rest of the ingredients, including the shallot and garlic mix. Mash everything together with a fork until completely combined. The butter can be kept in the fridge for several days.