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Herefordshire Mobile Kitchen dish ...
Method for beef:
Preheat the oven to 220C/425F/Gas 7.
Heat the vegetable oil in a roasting tin and seal the sirloin all over including the ends then set aside.
Meanwhile mix together the mustard, salt, and pepper, rub it all over the sirloin with feeling.
Now rules for roasting - place the beef in the oven for 30 minutes to roast.
Reduce the temperature to 160/315F/Gas 2½ and continue to roast dependent on how you like your beef.
For rare and this is what we did- cook for 20 minutes per kilo, or 9 minutes per lb.
For medium 30 minutes per kilo or 14 minutes per lb.
For well done 40 minutes per kilo or 18 minutes per lb.
To test that it’s perfectly done, use a meat thermometer - place the spike into the centre of the meat.
The meat is ready when the reading is 10 degrees below the desired temperature - see temperatures below.
Remove the meat from the oven and set aside to rest somewhere warm for 15 minutes.
During the resting time the meat will continue to cook inside so it will reach the required temperature within the 15 minutes.
Use this as a guide. :
45 degrees C for rare
60 degrees medium
72 degrees well done
We have great beef so let’s go for 45 degrees - so that means pull the meat out of the oven when the temperature is 35 to 40 degrees.
Meanwhile, heat the butter and the olive oil in a big frying pan.
Fry the sliced onions until they are golden brown and your house smells like a burger van - set aside.
Method for creamed horseradish:
Mix everything together until thickened.
Slice the beef thickly, the end pieces can go to the ones who like the beef well done.
Dip half of the bread roll into the cooking fat and juices, pile on a couple of slices of beef, top with fried onions and salad.
On the other half of the bun spread the lovely creamed horseradish, place on top and serve.
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