Spit-roast Sirloin with Green Thursday-inspired Sauce

Spit-roast Sirloin with Green Thursday-inspired Sauce
Spit-roast Sirloin with Green Thursday-inspired sauce
Serves 10
For the spit-roast sirloin
2kg sirloin joint
grapeseed oil 
sea salt flakes
For the sauce
1 Tbsp Dijon mustard
9g lemon juice
10g Chardonnay vinegar
15g egg yolk
90g olive oil
15g cooked egg yolk
12g capers, finely chopped
12g cornichons, finely chopped
20g shallots, peeled and finely diced
5g tarragon leaves
5g lemon balm leaves
10g chervil leaves
10g flat leaf parsley leaves
10g sorrel leaves
10g chives

To cook the sirloin, heat the Fusion BBQ to a medium heat. Lightly rub the sirloin in grapeseed oil and season all sides with salt. Take the spit attachment and add on the first fork, then add the meat and the final fork. Push the forks to hold the meat in place in the centre. When the coals are ready, place the spit on the highest setting and begin the rotation. Cook until the core temp reads 45°C when probed. At this point, stoke the coals to increase the temperature and lower the sirloin to the middle setting. Rotate for 5-6 minutes to brown the meat. Remove the spit and rest the meat on a cooling rack placed over a tray and allow to rest for 10 minutes (as the core temperature rises to 55°C) before thinly slicing thinly and seasoning with sea salt flakes.
While the sirloin is cooking, whisk the mustard, lemon juice, vinegar and egg yolk together in a bowl. Slowly pour in the olive oil while whisking continuously until the mixture resembles a mayonnaise. Push the cooked egg yolk through a fine mesh sieve and add to the mayonnaise along with the capers, cornichons, shallots. Finely chop and stir in all herbs.
Serve the sliced beef garnished with micro borage and chargrilled white asparagus.

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