Signature Living

SIGNATURE RECIPIES

Roasted Beef sirloin served with Beetroots

WINE PAIRING: Neethlingshof

Reuben paired his dish (above) with one of the following wines:
Malbec 2013
The Owl Post Pinotage 2013

Roasted Beef  sirloin served with Beetroots
Roasted Beef  sirloin served with Beetroots
Roasted Beef  sirloin served with Beetroots
Roasted Beef  sirloin served with Beetroots

Roasted Beef sirloin served with Beetroots

Cooking Method

Start with the beef.

Take a pan and place over high heat,
Now take the sirloin, season with salt and pepper and coat with olive oil.
When the pan is hot place the sirloin into the pan
and seal on all sides until golden brown, focusing on the fat side.
Sealing the meat, before we cook it keeps the juices inside while it cooks further in the oven.
Also turn the meat every minute or so to prevent a thick leathery layer of forming on the outside of the meat.
Remove the sirloin from the pan and place it onto a roasting pan,
Now finely chop the garlic and the thyme leaves
and rub over the sirloin to coat evenly.
Place the sirloin into a preheated oven at 70C and cook slowly for 1 hour 45 minutes
Yes this is very low temperature cooking, but by doing this you allow for the fat to cook out better, there’s better flavour development and the sirloin will be very succulent when done.
When the beef is ready remove from the oven and place aside.
Allow the meat to rest for 7 minutes before slicing it
This is to allow for the meat juices to settle and will leave the meat with a lovely pink interior.

Now for the delicious salad. Start with the salted Beets.

Take a pan and line with some foil.
Now add some rock salt to cover the bottom of the pan
Next, add the unpeeled beetroots into the pan.
Now cover the beets with some more salt.
And Place the pan into a preheated oven at 170C for 1 hour.
When done, remove from the oven and let it cool slightly.
Next, remove the salt crust from the beetsand take a cloth to rub the skin off the beets.
Keep them aside for later.
By baking the beetroots this way, gives them a more intense and earthy flavour.
By not removing the skins before hand, insures that the beets will not be salty.

Now for the Goat’s cheese Vinaigrette

Take a bowl and add the goat’s cheese,
Rosendal vinegar,
And some olive oil into the bowl.
Now mix well together,
and keep it aside.

I am moving onto the Grilled Lettuce now
Take the gem lettuce and cut them in halves.
Now add a splash of olive oil and rub the lettuce
Now place into the smoking hot pan with the heart side down and grill the lettuce halves.
For about 10 seconds until grill marks appear.
Remove from the pan and place them onto a plate. Keep them aside.

Now for the last touches the Candied walnuts.
Take a non-stick pan and heat over medium heat.
Now add the sugar and leave to caramelise.
It is not necessary to stir the sugar.
Add the walnuts and stir until well coated.
Add the paprika now stir well together and remove from the heat.
Keep it aside.

Now slice the apple, celery and fennel thinly,
Drizzle over the juice of half a lemon and keep aside.
Time to plate the dish

Ingredients

Roasted Beef Sirlion:

500g Beef Sirlion
3 sprigs Thyme, leaves only
2 cloves of Garlic, finely chopped
salt
pepper

Salt baked Beetroots:
300 g of beetroots, baby beets, classic or different colours,
1 kg Rock Salt
Foil

Beetroot salad;
300g Soft Goat’s Cheese
60ml Rosendal, Fynbos Vinegar
180ml Olive Oil
1 celery heart
1 fennel bulb
60g Sultanas, soaked in warm water
60g Walnuts
60g Castor Sugar
¼ tsp. Smoked Paprika
2 Granny Smith Apples,
2 Gem Lettuce, cut in half