Crab Apple and Chilli Glazed Beef Sirloin

AuthorGeo FoodsCategory

Ingredients

 35 g chopped anchovy fillets in oil
 2 tsp sherry vinegar
 120 g crab apple jelly
 2 tsp chilli flakes
 1 tbsp olive oil
 1 ½ kg boneless beef sirloin
 For the Watercress Creme
 300 g creme fraiche
 23 garlic cloves
 ½ tsp sea salt
 2 tsp sherry vinegar
 · Lemon juice
 3 tbsp olive oil
 · Handful chopped watercress

Preparation

1

Mix the anchovy fillets with the vinegar until fairly smooth, then mix in the jelly and chilli flakes to make the glaze. Set aside. Set a roasting tin over medium heat. Add oil to the tin, then add the sirloin, fat-side down. Brown the meat on each side for three minutes. Remove from the heat, spread two thirds of the glaze over the meat, cover with foil and leave to cool. Heat the oven to 200°C, remove the foil from the meat and roast for 25 minutes. Turn the oven down to 180°C, remove the meat from the oven and brush with the remaining glaze. Cover loosely with foil, then return to the oven for further 20 minutes, depending on how you like it cooked. Remove from the oven and then slice to serve. Beat the creme fraiche with garlic, salt, vinegar, lemon juice and olive oil until smooth. Stir in the chopped watercress. Transfer the beef to a serving dish and drizzle over any left glaze. Serve with the watercress creme, roast potatoes and greens.

Related Recipes

Ingredients

 35 g chopped anchovy fillets in oil
 2 tsp sherry vinegar
 120 g crab apple jelly
 2 tsp chilli flakes
 1 tbsp olive oil
 1 ½ kg boneless beef sirloin
 For the Watercress Creme
 300 g creme fraiche
 23 garlic cloves
 ½ tsp sea salt
 2 tsp sherry vinegar
 · Lemon juice
 3 tbsp olive oil
 · Handful chopped watercress

Directions

1

Mix the anchovy fillets with the vinegar until fairly smooth, then mix in the jelly and chilli flakes to make the glaze. Set aside. Set a roasting tin over medium heat. Add oil to the tin, then add the sirloin, fat-side down. Brown the meat on each side for three minutes. Remove from the heat, spread two thirds of the glaze over the meat, cover with foil and leave to cool. Heat the oven to 200°C, remove the foil from the meat and roast for 25 minutes. Turn the oven down to 180°C, remove the meat from the oven and brush with the remaining glaze. Cover loosely with foil, then return to the oven for further 20 minutes, depending on how you like it cooked. Remove from the oven and then slice to serve. Beat the creme fraiche with garlic, salt, vinegar, lemon juice and olive oil until smooth. Stir in the chopped watercress. Transfer the beef to a serving dish and drizzle over any left glaze. Serve with the watercress creme, roast potatoes and greens.

Crab Apple and Chilli Glazed Beef Sirloin

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