Roast Sirloin (Contre-Filet)

Ingredients

• 1200 gRinderücken
• 30 gRindernierenfett
• 10 mlOlive oil
• 3 pcsGarlic
• 5 gThyme
• 10 gSalt
• 2 gPepper

Instructions

1. 1

   Preparation

   • Preheat the oven to 220 °C (200 °C fan).
   • Take the sirloin (1.2 kg) out of the fridge 30–60 minutes before cooking to come to room temperature.
   • Peel and crush the garlic; prepare thyme sprigs.
2. 2

   Season and (optional) bard

   • Pat the meat dry and season generously with 10 g salt and 2 g black pepper.
   • If available, place thin slices of beef kidney fat (30 g) on the meat and press lightly to adhere (barding).
   • Alternatively, use streaky bacon to bard the roast for extra flavor.
3. 3

   Sear

   • Heat an ovenproof pan on high, add 10 ml olive oil (or butter).
   • Sear the meat 1–2 minutes per side until nicely browned. Add garlic and thyme to the pan briefly to flavor the juices.
4. 4

   Roast

   • Transfer the pan (or the meat to a roasting tray) to the preheated oven.
   • For boneless sirloin roast about 12–14 minutes per kilogram at 220 °C. For 1.2 kg this is roughly 15–18 minutes for rare/medium-rare.
   • If roasted with bone, add about 5 minutes extra.
   • Recommended doneness: 52–55 °C (rare/pink), 58–60 °C (medium).
   • Rest the meat loosely covered with foil for 10–15 minutes before slicing.
5. 5

   To serve

   • Slice thinly against the grain, arrange on a warm platter and spoon over pan juices.
   • Serve with roasted potatoes, green vegetables or a sauce of your choice.