Required
- rolling rope
- roasting pan, greased
Why European Beef from Ireland?
Steaks of European beef from Ireland are a gift to any dish. Irish cattle spend most of the year outside grazing delicious grass. All that fresh grass and plenty of exercise make for tender meat with an intense meaty flavor.
Method
- Peel 1 winter carrot with a peeler and use the peeler to shave the carrot into long thin slices.
- In a bowl, mix the fresh cream cheese with the horseradish and parsley and add freshly ground black pepper to taste.
- Place the European beef sirloin from Ireland on a board with the fat edge up. Slice the sirloin lengthwise to within 2 inches of the edge. Fold open the piece of meat and brush the exposed sides with the cheese mixture. Place the carrot slices on the bottom and fold the top of the meat back on. Tie up the meat every two inches with rolled twine.
- Rub the piece of meat all around with salt and pepper and brush it also all around with half of the butter. Place the meat, fat side up, in the roasting pan.
- Also peel the other carrots and parsnips and cut them into thick slices.
- Cut small broccoli florets from the bush. Peel the broccoli stalk and cut it into slices as well.
- In a bowl, stir the vegetables with some salt and pepper and with the remaining melted butter. Spread the vegetables around the meat.
- Slide the roasting pan into the oven one ledge below center and turn the oven to 220˚C. Roast the meat and vegetables for 40 minutes until nicely browned. The meat will be pink inside (core temperature 52˚C) and the vegetables nice and al dente. Pour a little water on the bottom of the roasting pan if it is going too fast.
- Place the meat on a board and keep warm in the open turned off oven.
- Scoop the vegetables onto a platter.
- Stir the wine and broth into the cooking fat in the roasting pan and cook everything over high heat to make a nice gravy.
- Cut the meat into thin slices and place them between the vegetables. Serve the gravy separately.
