#WFD – Bushveld Sirloin of Beef with Amarula Cream Sauce
Season (to taste) with Robertsons Atlantic sea salt and freshly ground black pepper.
POLOKWANE – This recipe incorporates an Mzanzi flair that will have everyone licking their lips and asking for more.
What’s for Dinner says if you’re bored of the same old beef recipes, you need to try this delicious sirloin steak recipe with a sensational Amarula Cream sauce.
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 and Robertsons freshly ground black pepper.
– Serve with the sliced fillet.
