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Ingredients:
- reubeny,
- i am a caterer and have cooked many a sirlion.
- the best way that i have found is to clean the meat of as much back fat as you want ( I completly strip it)
- then season it and seal it well on a HOT grill.
- top with what ever you want (mustards , fresh herbs, toasted crumbs , brioche crumbs ect )and cook in a hot over 180 (350 ) for aprox 20 to 30 minutes (convection oven) or 30 to 50 minutes for a still oven.
- the key to this is to check its progress
- at the latter stages , but most of all to let it rest ofter you take it out for a good 15 minutes. This ollows a the juices to be drawn back in and peeks the meat nice and juicy
- I allow 20 serves to the full sirloin(caterers portion)
- hope this helps
- any mors questions and i will be happy to help if i can
Directions:
as above
as above
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