Seared Sirloin of Beef

Seared Sirloin of Beef, Red Onion, Walnut & Tomato Salad with Roquefort Dressing


Rare roast beef (Small)



  • 4 slices of seared beef
  • ½ red onion (sliced)
  • small handfull of walnuts
  • 3 x ½ of confit of tomato
  • small handfull of mixed leaves
  • 3 tablespoons of Roquefort dressing

For the Seared beef

  • 2kg of Sirloin of beef
  • cracked black pepper
  • 100g chopped chives
  • 200g chopped parsley
  • 100mls olive oil
  • 100g dill
  • 100g basil
  • 50g coriander seeds
  • 1 teaspoon of garlic

For the Roquefort dressing

  • 50 ml of white wine vinegar
  • 200ml of oil
  • 150g of Roquefort cheese
  • salt and pepper to taste


Searing the beef
Place the cracked black pepper, herbs and oil into a food processor and puree.

Remove all fat from the beef before coating with the marinade.

Seal the marinated beef in a hot pan with a little oil, then place in the oven and cook for 10 – 15 minutes at 180ºC.

Leave to cool before using the beef.

Making the Roquefort dressing
Place the vinegar in a bowl and whisk in the oil, then add the Roquefort cheese and whisk. Add salt and pepper to taste.

Plating up the dish
Slice the beef and place around the plate, then mix the tomato, red onion, walnuts and mixed leaves together and place them in the middle of the plate. Pour the dressing around the plate and serve.