STRIPLOIN ROAST WITH TURMERIC POTATOES, CAVALO NERO & PICKLED ZUCCHINI

Serves
4
Prep (Mins)
15
Cook (Mins)
60
Difficulty
Medium
Ingredients.
  • 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
Method.
  • 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.
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