Asparagus Stuffed Rolled Sirloin Joint

• 4 servings
• 30 minutes to prepare

Instructions

Method

1. Remove the string from the rolled sirloin joint and carefully cut into the meat 3/4 of the way through, flatten it to a square and flip it upside down onto the fat layer.
2. Brush the meat with the mustard and sprinkle with mixed herbs, salt and pepper.
3. Grate, chop and blitz the brioche in a food processor to a crumb and place in a bowl with the melted butter, crushed garlic and shallots.
4. Spread the brioche breadcrumbs onto the meat and place the asparagus lengthways in the middle.
5. Roll up the meat until the fat is back on top and carefully tie the joint back up with string, every cm apart with about 5 pieces of string until it’s secure.
6. Place the meat on a small roasting tray, season the fat with salt and cracked pepper and roast until 45°c (about 40 minutes for medium rare).
7. Allow to rest for 30 minutes, slice and serve with the meat juices, buttered new potatoes and salad.

Chef’s tip:

To tie the beef joint cut 5-6 30cm pieces of butcher’s string and place them 1 cm apart on a chopping board. Carefully place the meat on top and tie the middle one first with a tight double knot and cut off the excess string. Working from the middle outwards, repeat the process until the last two pieces of string are the outside ones, making sure the joint is even in thickness and all of the strings are tied tight, this will ensure an even cooking time.