Rainbow Peppercorn-Crusted Sirloin Joint with Pink Peppercorn Dauphinois Potatoes
What could make a beautiful pepper-crusted sirloin joint even more decadent than serving alongside lightly-aromatic pink peppercorn potatoes in lashings of cream and cheese - this really is a feast to feed a crowd for a very special occasion.
Rainbow Peppercorn-Crusted Sirloin Joint with Pink Peppercorn Dauphinois Potatoes
What could make a beautiful pepper-crusted sirloin joint even more decadent than serving alongside lightly-aromatic pink peppercorn potatoes in lashings of cream and cheese - this really is a feast to feed a crowd for a very special occasion.
- Serves: 6
- Prepare: 10 Minutes
- Cook: 1 Hour 10 Minutes
- Difficulty: Medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BONE & BROTH
We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.
Ingredients
For The Sirloin
- 2kg beef sirloin joint
- 1tbsp dijon mustard
- 1/2tbsp runny honey
- 1/3tbsp dried mixed herbs
- 2tbsp mixed peppercorns
- sea salt
For The Dauphinois Potatoes
- 1kg potatoes
- 1tbsp salted butter
- 2 shallots, thinly sliced
- 1 garlic clove, crushed
- Pinch sea salt
- 1 tbsp pink peppercorns
- 300ml whole milk
- 300ml double cream
- 1tsp ground nutmeg
- 50g cheddar, grated
Method
- Remove the joint from the fridge and allow it to come to room temperature for 15 minutes. Preheat the oven to 220°C/200°C fan/gas 7
- In a small bowl combine ht mustard, honey and mixed herbs. In a pestle and mortar, roughly crush the peppercorns
- Place the sirloin joint on a roasting tin and season generously with salt. Coat the joint with the mustard mix before patting on the crushed peppercorns forming a crust all over the joint
- Place the in the oven for 20 minutes before turning down to 160C/140C fan/gas 3 for a further 50 minutes for rare, 60 minutes for medium and 65 - 70 minutes for well done
- In the meantime, make the dauphinois potatoes. Peel the potatoes and cut into 0.5cm slices and place in a pan of lightly salted water. Bring the pan to the boil, lower heat to a gentle simmer and allow the potatoes to cook for approximately 5 minutes until the slices are just tender when tested with a knife but still holding form
- Drain the slices into a colander and gently wash with cold water to remove any excess starch. Place half the potatoes slices in a baking dish and reserve the remaining potatoes whilst you make the sauce
- In a large saucepan, melt the butter before adding the shallots and garlic along with a generous pinch of salt. Fry for 3 - 4 minutes over a low to medium heat until the shallots begin to soften
- Lightly crush the peppercorns and add to the shallots before adding the milk and cream to the pan. Sprinkle in the nutmeg, stir all the ingredients together and allow the pan to come to a gentle boil
- Remove the pan from the heat and pour half the liquid over the potatoes ensuring not to leave the shallots in the bottom of the pan (they are best sandwiched between two layers of potatoes then all on the top of the dish). Add the reserved potato slices before pouring over the remaining sauce and sprinkle over the cheese
- Place the potatoes in the oven with the joint for the last 45 minutes of cooking. When the beef is ready, remove from the oven and cover and rest for at least 10 minutes. In this time, increase the oven temperature to brown off the dauphinois potatoes. Remove the potatoes from the oven when they are golden brown and tender when tested with a knife
- Generously carve the beef and serve alongside the creamy, golden dauphinois potatoes and seasonal greens
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BONE & BROTH
We make use of every part of the carcass - right down to the bones. They are an amazing resource, packed full of vitamins, collagen and health-giving fats. Our broth is expertly made by the Borough Broth Co. using organic ingredients and their own special technique to extract the best flavour from British carcasses.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
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Organic beef is made of a number of butchered cuts that come from a cow reared in an organic certified system. There are several organic bodies in the UK who can offer this accreditation such as the Soil Association & Organic Farmers and Growers. The standards set by these bodies will affect the husbandry, birth, life, slaughter and processing of an organic beef animal. Every standard must be met and is audited at least annually to ensure this is the case. Coombe Farm Organic is certified organic by the Soil Association.