A sizzling sirloin steak with horseradish cream recipe

• 2,5–3 kg whole beef sirloin
• salt & black pepper
• 4 carrots, cut in chunks
• 2 onions, quartered
• 1 garlic clove, cut in half
• 5 stalks of celery, cut in chunks
• 3 tbsp olive oil
• 3–4 sprigs of thyme
• sirloin rub
• 6 garlic cloves
• large handful of coriander leaves
• large handful of thyme, leaves picked
• 3 tbsp Dijon mustard
• 3 tbsp butter
• 3 tbsp olive oil

For the horseradish cream: 

• 100 g horseradish sauce
• 100 g cream
• 100 g buttermilk
• 3 tablespoons of Dijon mustard

Method:

• To create a herb paste, place the coriander, thyme, sirloin rub, 3 tablespoons of butter and garlic cloves in a bowl and blend them together using a stick blender
• Rub the herb paste all over the meat and season well with salt & pepper 
• Heat a cast-iron pan to smoking hot and seal the meat on each side
• Line an oven tray with the vegetables
• Placed the seared roast in between the vegetables and drizzle with 3 tablespoons of olive oil.
• Arrange sprigs of thyme in between the vegetables.
• Season the vegetables with salt & pepper
• Preheat the oven to 180°C.
• Roast the sirloin, uncovered, for 45 minutes for a perfect medium-rare roast
• After 45-50 minutes, remove the sirloin from the oven and let it rest for 10 minutes before carving.

For the horseradish cream:

• Pour 100g of horseradish sauce, 100g of cream, 100g buttermilk and add 3 tablespoons of Dijon mustard into a blender
• Blend for 30 seconds and pour the sauce on the side of the roast before decorating with a sprig of thyme.

ALSO READ: Moroccan lamb stuffed with peaches and nectarines recipe