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Roast sirloin of Perthshire Highland beef with Ayrshire potatoes and asparagus (recipes)






Serves 4



Preparation time

overnight



Cooking time

30 mins to 1 hour

















Ingredients



For the radish relish12 red radishes, finely chopped2 shallots, finely chopped1 tbsp good-quality aged sherry vinegar 4 tbsp light olive oil, not too peppery salt and freshly ground black pepperFor the potatoes12 small new potatoes duck fat, meltedFor the parsley butterknob of butter1 heaped tbsp chopped parsleyFor the beef and gravy1kg/2¼lb boned sirloin or rib-eye of Perthshire Highland beef salt and freshly ground black pepper½ glass red wine (about 65ml/2fl oz)100ml/3½fl oz beef stock2 tbsp unsalted butter2 tbsp plain flourFor the vegetables20 asparagus spearsolive oilsalt and freshly ground black pepper12 baby carrots 12 baby turnips300g/10½oz fresh peassalt and freshly ground black pepper



Method



1. Preheat the oven to 120C/250F/Gas 1.2. First make the radish relish. Mix all the relish ingredients together, season with salt and freshly ground black pepper and leave overnight in the fridge.3. For the potatoes, cut the top and bottom off each potato to make a barrel shape, then put them in a roasting tray and drizzle over the duck fat. Place in the oven to cook for 25-30 minutes.4. Meanwhile, make the parsley butter by mashing the ingredients together.5. When the potatoes are done, remove them from the oven and keep in a warm place. 6. Turn up the oven to 230C/450F/Gas 8.7. Season the beef with salt and freshly ground black pepper, then sear in a hot roasting tin on top of the cooker. Add the red wine. Transfer to the oven and roast for 30-40 minutes. Leave to rest in a warm place for at least 15 minutes before serving. 8. Prepare the gravy. Skim any excess fat from the juices in the roasting tin, then add the stock. Bring to the boil. Mash the butter with the flour to make a beurre manié. Add this in small pieces to the hot juices, whisking to thicken. Check the seasoning. 9. For the vegetables, put the asparagus in another roasting tin, drizzle with olive oil and season with salt and freshly ground black pepper, then roast for 5-7 minutes. Pop the potatoes into the oven to reheat for about eight minutes. Cook the carrots and turnips in boiling salted water until just tender; drain. Cook the peas and drain. To finish toss the carrots, turnips and peas together with the parsley butter. Keep hot.10. To serve, spoon the mixed vegetables into the centre of the warm plates and arrange the asparagus to the side. Slice the beef and fold over to give height, then place on the vegetables. Stand the potatoes alongside. Pour over the gravy and finish with a good spoonful of radish relish.