Try this delicious recipe thanks to Matt Moran's Paddock To Plate!
Preheat oven to 160°C. Combine mustard, parsley, salt and pepper in a bowl to form a paste, then
Smear all over the top of the sirloin to form a crust.
Spread potato slices in a roasting pan, drizzle with oil, then place the sirloin, crust-side up, on top.
Roast for 30-40 minutes, then reduce heat to 140°C and cook for a further 30 minutes for mediumrare (to check, pierce the centre of the meat with the tip of a thin, sharp knife and leave for 30 seconds. Withdraw it, then gently touch the tip of the knife to your bottom lip – it should be warm, but not hot. If it is still cool, return to the oven for another 5-10 minutes and test again).
Remove from oven, rest for 10 minutes then thickly slice and serve with potatoes and any pan juices.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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