Ingredients
- 1.5 pounds (700 grams) sirloin
- kosher salt to taste
- 3 pieces (110 grams) thick-cut bacon
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 2 medium (140 grams) carrots
- 2 medium (200 grams) parsnips
- 1 large (170 grams) turnip
- 1 large yellow onion
- 2 bay leaves
- 2 sprigs thyme
- 4 allspice berries
- 4 whole black peppercorns
- 2 cups (480 ml) chicken broth
- ¾ cup (180 ml) heavy cream
- ½ tablespoon lemon juice
Instructions
- Peel and dice the carrots, parsnips, turnip and onion (alternatively, blitz together in a food processor).
- Use a knife to cut approximately 10-12 small pockets into the meat (without cutting all the way through). Cut one strip of bacon into pieces and stuff into the pockets.
- Generously season the sirloin with salt and pepper. Heat vegetable oil in a dutch oven over medium-high heat. Sear the sirloin on each side (approximately 2 minutes per side). Remove to a plate.
- Roughly chop the remaining two strips of bacon, add to the pot and cook until lightly browned.
- Add the butter along with the carrots, parsnips, turnip and onion. Cook for 15-20 minutes or until lightly caramelized. While the veggies are cooking, preheat oven to 320 F (160 C).
- Return the meat to the pot along with the bay leaves, thyme, allspice, peppercorns and broth. To make it easier to remove the spices later, I recommend placing them in a cheesecloth bag.
- Cover the pot and place in the oven for 2 hours.
- Remove the meat from the pot and keep warm (or reheat by returning to the sauce before serving). Remove the spices and bay leaves from the sauce and discard.
- Carefully transfer the remaining contents of the pot to a blender along with the heavy cream and lemon juice. Pulse until smooth and add salt to taste. Slice the meat and serve warm with vegetable sauce.