Roasted Beef Sirlion with Beetroot ala Reuben

Reuben makes a delicious Roasted Beef Sirloin served with Beetroot salad. Worktops and vanities will be the focus in our makeover and design trends. Reuben will then pair his dish with Neethlingshof wines.


  • Roasted Beef Sirlion:
    • 500g Beef Sirlion
    • 3 sprigs Thyme, leaves only
    • 2 cloves of Garlic, finely chopped
    • salt
    • pepper
  • Salt baked Beetroots:
    • 300 g of beetroots, baby beets, classic or different colours,
    • 1 kg Rock Salt
    • Foil
  • Beetroot salad;
    • 300g Soft Goat’s Cheese
    • 60ml Rosendal, Fynbos Vinegar
    • 180ml Olive Oil
    • 1 celery heart
    • 1 fennel bulb
    • 60g Sultanas, soaked in warm water
    • 60g Walnuts
    • 60g Castor Sugar
    • ¼ tsp. Smoked Paprika
    • 2 Granny Smith Apples,
    • 2 Gem Lettuce, cut in half


  1. Start with the beef.
    1. Take a pan and place over high heat.
    2. Now take the sirloin, season with salt and pepper and coat with olive oil.
    3. When the pan is hot place the sirloin into the pan and seal on all sides until golden brown, focusing on the fat side.
    4. Sealing the meat before you cook it keeps the juices inside while it cooks further in the oven.
    5.  Also turn the meat every minute or so to prevent a thick leathery layer from forming on the outside of the meat.
    6. Remove the sirloin from the pan and place it onto a roasting pan.
    7. Finely chop the garlic and the thyme leaves and rub over the sirloin to coat evenly.
    8. Place the sirloin into a preheated oven at 70 C and cook slowly for 1 hour 45 minutes
    9. Yes this is very low temperature cooking, but by doing this you allow for the fat to cook out better, there’s better flavour development and the sirloin will be very succulent when done.
    10. When the beef is ready remove from the oven and place aside.
    11. Allow the meat to rest for 7 minutes before slicing it to allow for the meat juices to settle and leave the meat with a lovely pink interior.
  2. Now for the delicious salad. Start with the salted Beets.
    1. Take a pan and line with some foil.
    2. Now add some rock salt to cover the bottom of the pan.
    3. Next, add the unpeeled beetroots into the pan and cover the with some more salt.
    4. Place the pan into a preheated oven at 170 C for 1 hour.
    5. When done, remove from the oven and let it cool slightly.
    6. Next, remove the salt crust from the beets and take a cloth to rub the skin off the beets.
    7. Keep them aside for later.
    8. Baking the beetroots this way, gives them a more intense and earthy flavour.
    9. Not removing the skins beforehand, ensures that the beets will not be salty.
  3. Now for the Goat’s cheese Vinaigrette
    1. Take a bowl and add the goat’s cheese, rosendal vinegar, and some olive oil into the bowl.
    2. Now mix well together, and set it aside.
  4. For the grilled lettuce take the gem lettuce and cut them in halves.
  5. Now add a splash of olive oil and rub over the lettuce.
  6. Place into the smoking hot pan with the heart side down and grill the lettuce halves for about 10 seconds until grill marks appear.
  7. Remove from the pan and place them onto a plate. Keep them aside.
  8. Now for the last touches the Candied walnuts.
  9. Take a non-stick pan and heat over medium heat.
  10. Add the sugar and leave to caramelize, it is not necessary to stir the sugar.
  11. Add the walnuts and stir until well coated.
  12. Add the paprika now stir well together and remove from the heat.
  13. Keep it aside.
  14. Slice the apple, celery and fennel thinly,
  15. Drizzle over the juice of half a lemon and keep aside.
  16. Time to plate the dish!

Wine Pairing

  • Neethlingshof wines:
    • Malbec 2013
    • The Owl Post Pinotage 2013