Friday, February 22, 2013

Bushveld Sirloin Of Beef With Amarula Cream Sauce

Combine beef with Amarula for a taste sensation that will impress guests.


  • 1,5-2 millilitre Robertsons Freshly Ground Atlantic Sea Salt to season
  • 25 millilitre Amarula liqueur
  • 150 millilitre milk
  • 45 millilitre Olive oil
  • 60 millilitre Robertsons Freshly Ground Black Peppercorns
  • Beef sirloin roast
  • 250 millilitre Cream
  • 1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce


  1. In a bowl mix the Robertsons Freshly Ground Black peppercorns, a little salt and the olive oil together.
  2. Rub all over the meat.
  3. Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare.
  4. Remove from heat and allow to rest.
  5. The fillet will continue cooking a little while resting, so don't be tempted to put it back in the oven.
  6. Place the cream, milk and KNORR Honey & Mustard Chicken Dry Cook-in-Sauce contents in a saucepan.
  7. Heat gently until sauce starts to thicken.
  8. Stir in the liqueur.
  9. Season to taste with Robertsons salt and pepper.
  10. Serve with the sliced fillet.

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