Stuffed sirloin on the bone

Stuffed sirloin on the bone

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  • 10 - 15
  • Easy
  • 30 minutes
  • 2 1⁄2 hours
  • Babylonstoren Shiraz 2017


  • For the stuffing:
  • 1 loaf ciabatta, cut into small chunks
  • 4 T butter
  • 200 g leeks, rinsed and thinly sliced
  • 250 g portabellini mushrooms, thinly sliced
  • 5 garlic cloves, crushed
  • 500 g Woolworths pork bangers, meat removed from casing
  • 1 T Woolworths truffle oil
  • 4.5 kg Woolworths dry-aged beef sirloin on the bone
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the stuffing, place the bread into a food processor and process until fine.
2. Melt the butter in a large pan, then sauté the leeks, mushrooms and garlic for 5 minutes, or until soft and golden brown. Mix with the breadcrumbs, sausage meat and truffle oil.
3. Preheat the oven to 150°C. Using a sharp knife, make an incision between the fat and meat of the sirloin. Starting from the top of the meat, carefully slice down the side, leaving 2 cm still attached to the base.
4. Push the stuffing into the incision and secure using kitchen string. Place on a large baking tray and season.
5. Roast the meat for 1 1⁄2 hours. Increase the oven’s temperature to 180°C and roast for a further 30 minutes until golden brown. Cover the meat with foil and allow to rest for 30 minutes before serving.

Find more beef recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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