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Ingredients
- 1.3kg joint of sirloin of beef, bone removed and tied
- Bunch of thyme
- Salt and pepper
- Few garlic cloves
- Few glugs olive oil
- For the mustard dressing:
- 1 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- Big bunch basil
- 2 cloves garlic, crushed
- Few good splashes of Worcestershire sauce
- Squeeze of honey
- 2 tbsp sherry vinegar
- 200ml olive oil
- Salt and lots of black pepper
Marinate the beef for about an hour (or overnight) in the herbs, garlic and oil, and season well. You need to bring the meat to room temperature before cooking it or it will skew things. This should take about an hour. Preheat the oven to 220 degrees/gas 7, and roast the beef for 20 minutes, before lowering the temperature to 190 degrees/gas 5 and roasting for another 30-40 minutes or so. Allow it to rest for at least 40 minutes, which will release all those lovely juices in an even manner. Just before serving, slice quite thinly onto a big platter. Serve with the dressing, which couldn’t be simpler: just whizz all the ingredients together in a blender.
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