Spit roast sirloin with green Thursday inspired sauce
Spit roast sirloin with green Thursday inspired saucePrint recipe
For the spit-roast sirloin
- 2kg sirloin joint
- grapeseed oil
- sea salt flakes
For the sauce
- 1 Tbsp Dijon mustard
- 9g lemon juice
- 10g Chardonnay vinegar
- 15g egg yolk
- 90g olive oil
- 15g cooked egg yolk
- 12g capers, finely chopped
- 12g cornichons, finely chopped
- 20g shallots, peeled and finely diced
- 5g tarragon leaves
- 5g lemon balm leaves
- 10g chervil leaves
- 10g flat leaf parsley leaves
- 10g sorrel leaves
- 10g chives
To cook the sirloin, heat the Fusion BBQ to a medium heat. Lightly rub the sirloin in grapeseed oil and season all sides with salt. Take the spit attachment and add on the first fork, then add the meat and the final fork. Push the forks to hold the meat in place in the centre. When the coals are ready, place the spit on the highest setting and begin the rotation. Cook until the core temp reads 45C when probed. At this point, stoke the coals to increase the temperature and lower the sirloin to the middle setting. Rotate for 5-6 minutes to brown the meat. Remove the spit and rest the meat on a cooling rack placed over a tray and allow to rest for 10 minutes (as the core temperature rises to 55C) before thinly slicing thinly and seasoning with sea salt flakes.
While the sirloin is cooking, whisk the mustard, lemon juice, vinegar and egg yolk together in a bowl. Slowly pour in the olive oil while whisking continuously until the mixture resembles a mayonnaise. Push the cooked egg yolk through a fine mesh sieve and add to the mayonnaise along with the capers, cornichons, shallots. Finely chop and stir in all herbs.
Serve the sliced beef garnished with micro borage and chargrilled white asparagus.
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