Ingredients

Method

• olive oil, for frying
• 6 kg Woolworths butcher dry-aged sirloin on the bone (ask for a French trim)
For the mustard rub, mix:
• 3 T Dijon mustard
• 4 T wholegrain mustard
• 4 cloves garlic, crushed
• cup olive oil 
• 5 g thyme
• sea salt and freshly ground black pepper, to taste
For the mushroom-Port butter:
• 2 T olive oil
• 500 g portabellini mushrooms
• ½ cup Port
• 4 cloves garlic, roasted
• 10 g thyme
• 350 g butter 
For the gnocchi and lemony kale:
• 3 x 400 g packs Woolworths fresh gnocchi Italian potato dumplings 
• 2 T olive oil
• 150 g butter
• 2 x 180 g bags Woolworths kale 
• 1 lemon, juiced
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 240°C. Heat a little olive oil in a large  at-top grill and sear the sirloin over a medium heat until browned evenly.

2. Place in a roasting tray and rub with the mustard rub. Season to taste and roast for 20 minutes. Reduce the heat to 160°C and roast for 3 hours until medium rare. Alternatively, cook for 20 minutes per 450 g on the bone for medium and 10–15 minutes per 450 g for rare. Allow to rest for 30 minutes before carving.

3. To make the mushroom- Port butter, quarter the mushrooms and pan-fry in a hot pan with the olive oil in batches so they don’t steam.

4. Return all the mushrooms to the same pan with the Port, garlic and thyme. Simmer for 20 minutes, season to taste and set aside to cool. Place the butter in an electric mixer and beat until light and  fluffy. Remove the thyme from the Port mixture and blend until smooth, or leave chunky for texture. Fold into the whipped butter and chill until ready to serve.

5. To make the gnocchi and lemony kale, fry the gnocchi in a hot pan in the olive oil and butter until golden brown and caramelised. Remove and set aside. Add the kale to the same pan and quickly fry until wilted. Finish with a squeeze of lemon juice and a sprinkle of freshly chopped chilli if you like. Season to taste. Serve immediately with the sliced sirloin and mushroom-Port butter.

Find more slow roast recipes here. 

Photographs: Myburgh Du Plessis 
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira