BUSHVELD SIRLOIN OF BEEF WITH AMARULA CREAM SAUCE

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To Serve: Place the sliced Beef on serving dishes and drizzled with the Amarula Cream Sauce. Great side dishes to serve with this are roasted potato wedges and a light tossed green salad
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Yields: 4 Portions

• 60ml Freshly Ground Black Pepper
• 2ml Sea Salt (to season)
• 45ml olive oil
• 1.2kg beef sirloin roast
• 250ml cream
• 150ml milk
• 30ml honey
• 30ml dijon mustard
• 1 x KNORR Vegetable Stock Pot
• 25ml amarula liqueur
• Salt and pepper (to taste)

In a bowl mix the Freshly ground Black Pepper, a little salt and the olive oil together. Rub all over the meat.

Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare. Remove from heat and allow to rest. (The roast will continue cooking a little while resting, so don’t be tempted to put it back in the oven.)

Place the cream, milk and honey, mustard and KNORR Vegetable Stock Pot in a saucepan. Heat gently until sauce starts to thicken. Stir in the Amarula liqueur. Season (to taste) with Sea Salt and Freshly ground Black Pepper. Serve drizzled over the sliced fillet.

• Preparation time: 25 minutes
• Cook time: 15 minutes
• Total time: 40 minutes