Page 83 - YC Cooking School

For the roast sirloin

1. Preheat the oven to 200ºC
2. Season the sirloin with salt, pepper and olive oil and brown in a hot frying pan. It
should take approximately 5 – 8 minutes to achieve a well-browned sirloin.
3. Put the sirloin into a roasting pan, place in the oven and cook for about 20 minutes or
to the desired degree of doneness.
4. Remove the meat once it’s done and allow to rest.

5. Sautée (toss while cooking) the spinach in a little olive oil, slice the beef and plate.
6. Serve alongside the roasted potatoes, Yorkshire pudding and top with a healthy dollop
of creamed horseradish and red wine sauce.

For the roast potatoes

1. Preheat the oven to 200ºC.
2. Cut the peeled potatoes into golf ball sized cubes.
3. Place the potatoes into a pot of salted water and bring to the boil.

4. Cook for about 5 minutes and then drain the potatoes.
5. Heat some oil in a roasting pan, add the potatoes and cook in a hot oven until golden
brown.

For the Yorkshire pudding

To prepare the mixture
Whisk the eggs, milk and water together into a medium sized bowl.
Sift the flour into a separate large bowl.

Combine the wet mixture with the flour.
Whisk until smooth.
Season with salt and leave to rest for 1 hour.
To prepare individual Yorkshire puddings
Preheat oven to 200ºC.
Pour 1Tbsp of oil into each of the muffin tray cups and place into a hot oven.
When the oil starts smoking, bring out the muffin tray.
Pour approximately 30ml of batter into each muffin cup before returning
carefully to the oven.
Bake for about 12-15 minutes or until the batter has risen and is golden brown.
Serve alongside the roast sirloin.

For the red wine sauce

1. Preheat oven to 200ºC.
2. Roast the bones in a hot oven until dark brown but not burnt.

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