1.5

kg

piece beef sirloin

1

pinch

salt; or to taste

1

pinch

freshly ground black pepper; or to taste

1

large

brown onion; sliced thickly

2

Tbs

Dijon mustard

1

clove

garlic; crushed

1

Tbs

Worcestershire sauce

1

cup

plain flour

½

tsp

salt

2

large

eggs; lightly beaten

1

cup

milk

1

Tbs

olive oil

½

cup

red wine

¾

cup

beef stock

2

tsp

brown sugar

1

Tbs

chopped flat-leaf parsley

prepared horseradish; to serve

steamed and roasted vegetables; to serve

1

Preheat oven to 200°C or 180°C fan-forced.

2

Season sirloin liberally on the non-fat side with salt and pepper. Scatter onion slices into the base of a baking dish.

3

Heat a large non-stick frying pan over high heat. Sear sirloin, fat side-down, until golden brown and some of the fat has rendered. Turn and sear remaining sides (this process enhances the flavour and colour, it does not sear in the juices as is often thought).

4

Combine mustard, garlic and Worcestershire sauce in a small bowl and spread liberally all over the sirloin. Place on onion slices.

5

Transfer to pre-heated oven. Roast beef in pre-heated oven 20 minutes.

6

Meanwhile, combine flour, salt, eggs and milk in a large jug and whisk until smooth; stand, covered until ready to use.

7

Reduce oven temperature to 180°C or 160°C fan-forced and continue to roast beef a further 20 minutes or until cooked as desired. Remove from oven and rest, covered with foil while you cook the Yorkshire puddings.

8

To cook Yorkshire puddings, increase oven temperature to 230°C or 210°C fan-forced. Drizzle a little oil into each hole of a 12-hole muffin pan and place in oven 3 minutes or until oil is smoking. Divide pudding mixture among muffin pan (filling each one only half full) and cook 12 minutes or until puffed and golden brown.

9

Meanwhile, place roasting pan over high heat. Add wine, stock and sugar and bring to a boil, scraping base of roasting dish to loosen any caramelised meat juices. Simmer 3 minutes; season to taste.

10

Serve thinly sliced beef with Yorkshire puddings, horseradish cream, gravy and steamed or roasted vegetables of your choice.