STRIPLOIN ROAST WITH TURMERIC POTATOES, CAVALO NERO & PICKLED ZUCCHINI
1.2kg piece Angus Reserve striploin
1½ tsp celery salt
¼ cup extra virgin olive oil
12 medium Dutch cream potatoes, peeled
5cm piece turmeric, minced
2 tbsp unsalted butter
½ cup tarragon vinegar
1½ tsp caster sugar
1 tsp fine salt
2 zucchinis, very finely sliced
1 bunch cavalo nero leaves
Preheat oven to 210ºC. Rub the striploin with celery salt and 1 tbsp extra virgin olive oil. Put in a roasting pan then set aside for 20 minutes. Steam the potatoes until tender, then toss with 1 tbsp extra virgin olive oil, season with salt and place in a roasting pan. Place the beef and potatoes in the oven and bake for 45 minutes.
Mix the turmeric and butter, add to the potatoes and bake for 10 more minutes. Set the roast and potatoes aside to rest for 5 minutes.
Combine the vinegar, sugar and salt in a saucepan and bring to a boil, then pour over the zucchini. Stand for 3 minutes. Heat the remaining olive oil in a pan and fry the cavalo nero leaves.
Carve the striploin roast and serve with the potatoes, zucchini and cavalo nero.