Sirloin Roast

Updated: May 11


Organic, grass-fed black angus sirloin roast. Quickly fried on each side on a pan, then roasted at 90 °C for 1.5h until the inner temperature reached 55 °C.

Sirloin is a wonderfully tender, lean meat. If you follow PKD, you need to add fat to for the ideal fat to protein ratio. I had Mangalica slab (only fat) as a side dish with it. For 150 g lean meat (raw weight) you will need 53 g added fat.


Ingredients (makes 4 servings)

600 g beef sirloin

Salt

Black pepper (optional)

1 sprig thyme and/or rosemary (optional)

Lard for frying


Method

Take the meat from the fridge 1-2 hours before preparing it.

Preheat the oven to 90 °C.

Dry the meat with a kitchen paper and salt (and pepper) it.

Heat the lard in an iron pan and fry the meat, 2 minutes each side. Add the herbs if you choose to use them.



Place the meat into another dish and put in the oven for 1.5-2 hours, until the inner temperature reaches 55 °C.

Take from the oven and let rest for 5 minutes. Slice and serve.