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Roasted beef sirloin with seeded mustard

Notes

Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Placing the roast on a rack in the roasting dish helps the beef to brown evenly. To keep the beef roast moist, a little water is added to the roasting dish (too much will create too much steam). Top the water up as the beef roast cooks.

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» Top Wine Matches For This Recipe

Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Roasted beef sirloin with seeded mustard.

 
 

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