GARLIC CRUSTED SIRLOIN WITH SHALLOT & RED WINE SAUCE
6 garlic cloves, peeled
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves
NZ sea salt and freshly ground black pepper
1 – 1.5kg boneless beef sirloin rolled roast, fat trimmed to 1/2cm
60gm cold butter, cubed
5-6 large shallots, halved and thinly sliced lengthwise (about 1 cup)
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups beef stock
1. Chop garlic in a mini food processor. Add herbs, 2 tbsp oil, and some pepper; process to a paste. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill for at least 3 hours, or overnight.
2. Bring the meat to room temperature before cooking. Preheat oven to 225°C. Season meat all over with salt and place, fat-side up, on a rack in a roasting pan. Roast for 20 minutes. Lower temperature to 180°C. Roast for 20 minutes more per 500gms for medium-rare. Remove to a board to rest for 15-20 minutes, covered loosely with foil.
3. While the beef roasts, make the sauce. Melt half the butter in a pan over medium heat. Add shallots and cook for 10 minutes, stirring often, until soft and golden-brown. Add wine and boil until reduced by half. Add stock and continue to boil until sauce reduces to 1 cup. Turn heat to low.
4. Skim the surface of the sauce. To enrich the sauce, stir in a few cubes of remaining butter at a time. Season to taste with salt and pepper. Uncover and slice the beef and serve with the sauce.