Roast Sirloin with Hasselback Potatoes
Restaurant: Hatch and Sons
The Little Museum of Dublin
15 St. Stephen's Green, Dublin 2
Telephone Number for Bookings:
01 661 0075
Email: info@hatchandsons.com
Twitter: @hatchandsons
Facebook: www.facebook.com/pages/Hatch-and-Sons/
Chef: Hugo Arnold
Preparation time: 30 Minutes
Cooking time: 1 Hour
List of Ingredients: Beef
Method:
Let me introduce you to the Hasselback, an ingenious idea of thinly slicing a potato almost, but not quite, through to its base, so it ends up looking like an armadillo. Into a roasting tin with it, fat dribbled over so it begins to trickle down through the cuts in the potato and you have more roast in your roast, so to speak.
Ingredients
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900g large potatoes
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900g piece of sirloin
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olive oil
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2 bay leaves
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1 head of garlic, split into cloves but left unpeeled
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175g white wine
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bunch of thyme
Method
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Peel the potatoes and with a sharp knife cut vertical slices, almost but not quite through to the base. A pair of chopsticks either side of the potato is a good way of preventing the knife going through the whole way. Soak the cut potatoes in cold water for 15 minutes.
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Preheat the oven to gas mark 6/200C. Seal the meat in a little oil in a frying pan and season well with salt and pepper. Place the beef on top of the two bay leaves in a roasting tin and scatter the garlic around the meat.
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Arrange the potatoes around the meat and dribble over five or six tablespoons of olive oil. Season the potatoes generously with salt and pepper and place in the oven.
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Roast for one hour, basting the potatoes two or three times during that period. Remove the meat after 35-45 minutes depending on how you like your beef and leave to rest in a warm place. Turn the temperature of the oven up gas mark 8/230C and finish off roasting the potatoes so they are golden brown and crispy.
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Remove the potatoes and garlic with a slotted spoon and deglaze the pan with the white wine and an equal quantity of water. Reduce by half, stir in a tablespoon of thyme and serve with the meat, thinly sliced, potatoes and garlic. Press down with a fork on the garlic and the creamy inside flesh will come out easily.
Tip: I have used olive oil in this recipe, but duck or goose fat make worthwhile contenders.
