Stuffed sirloin on the bone

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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.