Spit roast sirloin with green Thursday inspired sauce
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Servings
10
Cook Time
2 hours
Ingredients
- 2kg sirloin joint
- grapeseed oil
- salt
- sea salt flakes
- 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
For the spit-roast sirloin
For the sauce
Directions
- 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 45°C 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 55°C) 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, and shallots. Finely chop and stir in all herbs.
- Serve the sliced beef garnished with micro borage and chargrilled white asparagus.