Sirloin Roast with Spiced Yogurt Dip
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 800 grams Beef rump (roast)
- salt
- freshly ground peppers
- 3 Tbsps Canola oil
- 150 grams Natural yogurt
- 150 grams Crème fraiche
- 1 generous pinch Turmeric (ground)
- 1 generous pinch Cumin (ground)
- 1 generous pinch cilantro (ground)
- 2 pinches cayenne pepper
- 1 Tbsp Asian Fish sauce
- 1 handful cilantro
Preparation steps
1.
Preheat oven to 200°C convection (approximately 400°F). Trim excess fat from roast. Season with salt and pepper. Heat canola oil in a roasting pan. Add roast and sear on all sides until well browned. Bake until an instant-read thermometer inserted in the center of the roast reads 55-60°C (approximately 130-140°F).
2.
Meanwhile, to make dip: Mix yogurt with creme fraiche, turmeric, cumin, coriander, and cayenne pepper. Season with fish sauce. Rinse cilantro, shake dry, finely chop leaves, and stir into the dip.
3.
Remove meat from the oven. Cover with a piece of aluminum foil and let rest about 5 minutes before serving.
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