Meat & Livestock Australia have created this delicious recipe, perfect for sharing with family and friends this Christmas.


  • 1.5 kg piece sirloin/porterhouse

  • 2 whole garlic bulbs, halved

  • 2 tbsp mixed dried peppercorns (white, black, green, pink), roughly crushed

  • 1 tbsp salt flakes

  • Roasted carrots and parsnips to serve


  • 1.

    Preheat oven to 200ºC. Brush beef lightly with oil and brush halved garlic bulbs with oil. Combine the crushed peppercorns and the salt, and then rub it all over the beef.

  • 2.

    Place the beef on a rack in a roasting dish, add the garlic bulbs. Add a little water to the roasting dish (about ½ cup). Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.

  • 3.

    Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving.

  • 4.

    Serve beef with roasted garlic (you can squeeze the garlic out of its skin) and roasted carrots and parsnips.

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