Roasted Beef Sirloin with Black Bean Demi Glace
Be the talk of the town when you put this flavour-packed beef roast on the dinner table. A juicy beef sirloin marinated with our special Italian Herb Paste and served with a decadent black bean demi-glace is the perfect way to indulge your guests.
Ingredients
Marinade
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Beef Tenderloin 1000 g
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Corn Oil 100 ml
Black Bean Demi Glace
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Red Chilli, diced 5 g
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Old Ginger, finely chopped 10 g
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Black Bean, soaked, drained, chopped 10 g
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Sugar 2 g
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Coriander, shredded 5 g
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Corn Oil 10 ml
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Water 500 ml
Before Serving
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Assorted Roasted Vegetables 250 g
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Sea Salt Flakes 2 g
Preparation
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Marinade
- Mix Italian Herb Paste with oil in a mixing bowl.
- Pour over beef sirloin and coat well.
- Chill overnight before roasting.
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Black Bean Demi Glace
- Heat up water in sauce pot.
- Slowly whisk in Demi Glace Brown Sauce Mix.
- Bring it to a boil and simmer for 3mins.
- Set aside.
- Heat up sauce pan, add in corn oil.
- Sweat ginger and black bean till fragrant.
- Pour in Demi Glace Brown Sauce Mix and bring to simmer.
- Add in sugar and fold in coriander and red chilli.
- Set aside for later use.
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Before Serving
- Sear all surfaces of beef tenderloin on hot griddle.
- Transfer beef tenderloin to a wire rack.
- Pre heat oven to 160°C.
- Place beef tenderloin into preheated oven.
- Roast for 25mins/ or core temp reach 55°C.
- Remove beef tenderloin from oven and rest for 15mins before slicing.
- Serve beef sirloin slice on plate with black bean demi glace and roasted vegetables on the side.
