Tony Jackman's roast sirloin recipeThis gorgeous roast is the second recipe I’m featuring from the beautiful, highly readable cookbook-memoir foodSTUFF -Reflections & recipes from a celebrated foodie  by South African food columnist, former restaurateur and wordsmith, Tony Jackman (the first was the sublime Roasted Parsnip Soup). It’s one of the great meaty recipes from this covetable cookbook with its real recipes and intimate reflections. Of the recipe, Tony says: ‘Sirloin is often cut into steaks, but left whole it makes a superb roast. It has a good layer of fat, which, when roasted, oozes down into the meat, making it delicious and even helps tenderise it. Once cooked, the sirloin can be sliced with a very sharp knife into pieces about 2 cm thick and napped with a sauce made of its pan juices, rather than old-fashioned gravy. It needs little adornment.’ Scroll down to the bottom of the post to see how you can WIN your own copy of foodSTUFF.

Roast Sirloin Of Beef With A Fatty Crust

1 whole sirloin, sized according to how many you are feeding (one slice 2 cm thick per serving)
1 tsp ground coriander seeds
1 tsp cayenne pepper
salt and ground pepper to taste
3 tbsp hot English mustard (plus more for the sauce)
3 tbsp aged balsamic vinegar
1 glass dry red wine

Preheat the oven to  180 °C.
Dust the fillet with the ground coriander and cayenne pepper. Season with salt and ground black pepper.  Smear the fillet all over with the mustard. Roast in an oven pan until medium rare. Use a skewer to pierce the meat to the middle. The juices should run pink; if red, it’s rare or underdone; if clear, you’ve blown it. Wrap the meat in foil and place in a dish (the juices will bleed out as it rests).
Place the oven pan on the stove top and cook the pan juices, adding the balsamic vinegar and red wine. Whisk in a little mustard. Once the meat has rested for 20 minutes, open the foil and pour the juice into the sauce. Reduce a little further and serve.
I like roast beef with orange-glazed carrots made with beef stock, and golden roast potatoes.

This recipe is from foodSTUFF by Tony Jackman (Human & Rousseau, an imprint of NB Publishers). Thank you, Tony! I can’t wait to try this roast. Next week Sharon & Co. will feature a dessert selected by Tony from his book.

WIN A COPY OF FOODSTUFF! Leave a comment in the comment section below on why you’d like to win a copy of foodSTUFF: Reflections & recipes from a celebrated foodie (remembering to leave your contact details) and if you’re on Facebook, please like the Sharon & Co. page. The competition is open until 30 November 2017.

Cover of foodSTUFF by Tony Jackman
Cover design: Catherine Coetzer; Photograph: Myburgh du Plessis