Kevin's Dry Aged Irish Striploin Roast with Peppercorn Sauce
Striploin of beef is a fantastic alternative joint to turkey for Christmas or as a new years dinner!
6 people
65 minutes
15 minutes
Ingredients
- 300 ml Beef Stock
- 5 tbsp Black Pepper cracked
- 2 tbsp Brandy
- 75 g Butter
- 2 - Carrots chopped
- 150 ml Cream
- 3 tbsp Dijon Mustard
- 4 cloves Garlic finely chopped
- 1 large Onion chopped
- 1 pinch Salt and Pepper
- 4 - Shallot finely chopped
- 1 - SuperValu Signature Tastes Dry Aged Striploin Beef 1kg
- 2 sprigs Thyme
- 1 tsp Worcestershire Sauce
- 1 tbsp flour
Method
- Preheat the oven to 200˚C.
- In a roasting tray, place 2 carrots, onion and garlic on the base. Keep aside.
- Heat a sauté pan over hight heat, drizzle some oil and add the striploin roast. Sear on all sides for 2-3 minutes until well coloured. Remove from the heat and place on the roasting tray.
- Spread 2 tbsp of mustard over the joint and sprinkle a generous amount of cracked black pepper over and some salt.
- Transfer in the oven, and roast for 55-60 minutes. ( 20 minutes per 500g, plus 10-15 minutes) Remove the joint from the oven & set it on a board covered with a tent of foil and allow to rest for at least 10 minutes.
- Drain any excess fat from the roasting tray and place the tray back on the hob over medium direct heat.
- Add in the flour and stir with a wooden spoon until the mixture becomes dry and lumpy in consistency. Pour in the brandy, flambéed then add the stock, 1 tbsp mustard, and simmer for 2 minutes to concentrate the flavours, stirring to lift the caramelised bits from the roasting tray.
- Remove from the heat and strain through a fine sieve in a jug. Keep aside.
- In a small saucepan, over medium/low heat, melt the butter or some of the cooking fat and add the shallot, garlic, thyme and extra peppercorns, cook for 30 seconds.
- Pour in the cooking juices and add the cream and bring back to simmer for a further 2-3 minutes or until coating the back of the spoon. Remove from the heat and keep warm until required.
- Carve the rested striploin and serve with the peppercorn sauce and some braised red cabbage.
