Tequila Roast Beef with Orange and Red Onion Relish
Serves 8-10
Preparation time: 5-10 minutes plus marinating time (beef)
10 minutes (relish)
Cooking time:
Rare: 20 minutes per 450g/1lb plus 20 minutes
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Ingredients:
1.3kg-1.8kg/3-4lb Quality Standard lean sirloin, fore rib or topside joint
Salt and freshly milled black pepper
15ml/1tbsp butter, softened
Tequila Marinade:
100ml/3½floz fresh orange juice
125ml/4floz Tequila
30ml/2tbsp lime juice
60ml/4tbsp freshly chopped tarragon
2 garlic cloves, peeled and crushed
Orange and Red Onion Relish:
2 oranges, peeled, segmented and roughly chopped
1 small red onion, peeled and finely chopped
1 red chilli pepper, deseeded and finely chopped, optional
45ml/3tbsp freshly chopped flat-leaf parsley
30ml/2tbsp olive oil
Method:
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix the Tequila marinade ingredients together and set aside.
- Place the joint on a chopping board and make several slits over the surface of the joint. Transfer to a large shallow dish, season with salt and pepper and rub the marinade all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.
- Remove the joint from the fridge and spread with the butter. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
- Meanwhile, prepare the relish; in a small bowl mix all the ingredients together.
- Slice the beef and serve with the relish, roast new potatoes and seasonal vegetables.
RECIPE COURTESY OF EBLEX
