- Serves: 4
- Cook Time: 1 hour 35 minutes
- Prep Time: 30 minutes plus 12 hrs overnight marinating
- Effort: medium
- 2.5 kg beef sirloin, skin and sinew removed
For the marinade
- 1 shallot, chopped
- 5 cm piece ginger, grated
- 3-4 sprigs thyme
- 1 tsp olive oil
For the couscous
- 500 ml beef stock
- 150 g couscous
- 1 tsp olive oil
- 50 g butter
- 1 red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 courgette, finely chopped
- 1 tsp chervil, finely chopped
- 1 tsp flat leaf parsley, finely chopped
- 2 tbsp thyme, finely chopped
For the sauce
- 100 ml red wine
- 50 g green olives, chopped
- 250 ml beef stock
- 25 g butter
- 10 asparagus
1. To make the marinade; mix the shallots, ginger, thyme and olive oil in a large bowl. Put the meat into the bowl, cover and marinate overnight, turning the meat from time to time.
2. Preheat the oven to 240C/gas 9.
3. To cook the meat; remove the meat from the marinade and pat dry with kitchen paper. Season to taste with salt and pepper.
4. Heat the flame proof casserole or roasting tin over medium heat and when hot add the meat. Turn the meat to brown it on all sides.
5. Cook in the oven for 7 minutes, then turn the meat over and cook for a further 7 minutes.
6. Reduce the oven temperature to 190C/gas 5 and continue to cook for 15 minutes per 450g for rare, plus 15 minutes extra for medium-rare or 30 minutes extra for well-done.
7. Wrap the cooked meat in foil and allow to rest for 10 minutes. Reserve the cooking juices in the casserole or tin.
8. To prepare the couscous; bring the beef stock to the boil and pour onto the couscous, stirring.
9. Drizzle with the olive oil, cover with foil or cling film and allow to stand for 15 minutes, stirring occasionally with a fork to prevent the couscous from sticking together.
10. Heat the butter in a medium frying pan and gently fry the onion, garlic and chopped courgette for a few minutes until soft and translucent.
11. Stir into the couscous with the chervil, parsley and thyme and season to taste.
12. To make the sauce; add the wine to the reserved juices in the casserole or roasting tin and bring to the boil over medium heat. Increase the heat and cook until reduced by half.
13. Add the beef stock and bring back to the boil. Stir in the butter until the mixture thickens, then add the olives.
14. Cook the asparagus spears in boiling water for 3-5 minutes, depending on the thickness of the stems, until cooked.
15. Shape the couscous into a 12-13cm round, using a cutter (or a plate of the same size) as a guide. Slice the beef and arrange on top of the couscous.
16. Place the asparagus on top of the beef and drizzle the sauce over the top.
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