Peppered Beef With Spring Rice Salad
A great roast using sirloin or topside marinated in garlic, crushed peppercorns and balsamic vinegar for a lighter Sunday lunch.
1 hour 25 minutes
To Cook Rare: 20 minutes per 450g plus 20 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1.3kg lean sirloin, or topside joint
- 1 large garlic cloves, peeled and finely chopped
- 1 tablespoon mixed peppercorns, crushed
- 50ml good quality balsamic vinegar
For the Spring Rice Salad:
- 150g long-grain rice
- 300g whole asparagus, trimmed and cut into 2.5cm pieces
- 3 spring onions, finely chopped
- ½ cucumber, diced
For the Honey and Mustard Dressing:
- 3 teaspoons Dijon mustard
- 1 tablespoon runny honey
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin rapeseed or olive oil
- ½ x 15g pack freshly chopped dill
- Fresh dill leaves, to garnish
- Place the garlic, peppercorns, salt and vinegar in a large non-metallic shallow dish and mix well.
- Add the beef to the marinade mixture and coat well. Cover and refrigerate overnight.
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Remove the joint from the marinade and transfer to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
- Remove the joint from the tin and transfer to a warm platter. Cover and set aside to rest for 15-20 minutes.
- Carve the joint and serve with a spring rice salad.
- For the spring rice salad, cook the rice according to the packet instructions. Drain thoroughly, transfer to a large bowl, fluff up with a fork and set aside to cool slightly.
- Meanwhile, cook the asparagus in boiling salted water for about 2 minutes, drain and refresh with cold water. Mix the asparagus, spring onion and cucumber with the rice.
- For the honey and mustard dressing, place all the ingredients apart from the fresh dill leaves in a screw-topped jar, cover and shake well. Pour over the salad, mix well, garnish with the dill leaves and serve with the peppered beef.