Roast beef sirloin, topside, top round or Bolo is a great cut of beef for a large gathering. It can be eaten hot or at room temperature. Full of flavour, especially if served rare to medium rare. When roasting, leave the fat on the meat as this adds both flavour and juiciness to the finished dish. In this recipe we serve it with a Horseradish Sauce.
1,5-3kg beef roast – see introduction
2T extra-virgin olive oil
Salt to taste
3T dijon mustard
3T cracked black peppercorns
2T finely chopped fresh rosemary
2T finely chopped fresh thyme
1 1⁄2 cups sour cream
3T prepared horseradish
- Put beef on a sheet of plastic wrap; rub with oil. Sprinkle with salt; rub with mustard, then season with pepper, rosemary, and thyme. Wrap in plastic wrap; let sit at room temperature for 2 hours, or preferably overnight in the fridge (bring it back to room temperature before roasting otherwise you’ll not get a good heat through the meat).
- Heat oven to 220°C.
- Place beef on a rack over a roasting pan, fat side up. Roast until a meat thermometer registers the internal temperature to 55°C, about 35 minutes.
- Switch oven to grill and grill until crusty, 3-5 minutes (be careful not to burn the fat).
- Allow the roast to rest on a cutting board for 30 minutes, covered.
- Meanwhile, combine sour cream and horseradish in a bowl to make a sauce.
- Thinly slice beef and serve with sauce. Great with a salad, boiled vegetables and roasted potatoes.