Bushveld Sirloin Of Beef With Amarula Cream Sauce

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

 

 

Ingredients

• 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

Instructions

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.