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ROASTED BEEF SIRLOIN, PINK FIR APPLE POTATOES & CHILLI AL FORNO, SALMORIGLIO

ROASTED BEEF SIRLOIN, PINK FIR APPLE POTATOES & CHILLI AL FORNO, SALMORIGLIO

My Mediterranean summer alternative to a Sunday roast – too hot for Yorkshire puddings & gravy but you still want the roast beef and crispy potatoes.

Pink fir apple potatoes are an excellent choice and if you press them to lightly break and then roast you get the most wonderful crispy results.


Prep Time
30 minutes
Cooking Time
60 minutes
Difficulty
Easy
Serves
4
ROASTED BEEF SIRLOIN, PINK FIR APPLE POTATOES & CHILLI AL FORNO, SALMORIGLIO
ROASTED BEEF SIRLOIN, PINK FIR APPLE POTATOES & CHILLI AL FORNO, SALMORIGLIO

Ingredients

1kg piece beef sirloin
3 large red chillis – trimmed, halved and seeds removed
3 cloves garlic, smashed
Sea salt
Extra virgin olive oil for cooking
400g pink fir apple or new potatoes- cleaned and cooked (skin on)

Salmoriglio
1 lemon, zested and juiced
A handful of fresh oregano or marjoram
A handful flat parsley leaves, chopped
1 clove garlic, finely chopped
2 tsp capers, chopped
70ml extra virgin olive oil


Directions

  1. Heat an oven to 180 degrees
  2. Cut the potatoes in half lengthwise, press to lightly break them and place in a roasting tin with the chilli, garlic, a lug of olive oil and seasoning.
  3. Cook for 25-30 minutes until the potatoes are cooked through and golden brown and the chilli is roasted.
  4. Heat a large sauté pan over a medium heat and sear the beef on all sides before placing in the oven for 12 -15 minutes to cook.
  5. Remove from the oven and rest.
  6. For the salmoriglio-place the garlic and herbs in a pestle and mortar with some sea salt and crush to a paste. whisk in the oil, lemon juice and zest.
  7. Slice the beef and serve on a platter with the salmoriglio spooned over and some on the side.
  8. Serve with the potatoes on the side and salad if you wish.

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