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#WFD – Bushveld Beef Sirloin with Amarula Cream Sauce
Go all out this Easter Sunday with this appetizing dish.
POLOKWANE – What is more African than the Amarula fruit.
Not only is it a delicious fruit enjoyed by people but it is a favourite among Elephants too.
What’s for Dinner have used Amarula in this decadent recipe which will make this dish uniquely African.
Ingredients
- 60ml Robertsons Freshly Ground Black Pepper
- 2ml Robertsons Atlantic Sea Salt (to season)
- 45ml olive oil
- 1.2kg beef sirloin roast
- 250ml cream
- 150ml milk
- 30ml honey
- 30ml dijon mustard
- 1 x KNORR Vegetable Stock Pot
- 25ml amarula liqueur
- robersons salt and pepper (to taste)
Method
- In a bowl mix the Robertsons Freshly ground Black Pepper, a little salt and the olive oil together.
- Rub all over the meat.
- Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare.
- Remove from heat and allow to rest.
- The roast will continue cooking a little while resting, so don’t be tempted to put it back in the oven.
- Place the cream, milk and honey, mustard and KNORR Vegetable Stock Pot in a saucepan.
- Heat gently until sauce starts to thicken.
- Stir in the Amarula liqueur.
- Season (to taste) with Robertsons Atlantic Sea Salt
- Robertsons Freshly ground Black Pepper.
- Serve with the sliced fillet.
