Roast beef with sweet potato gratin

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Is it bad to cook a Sunday roast with all the trimmings during summer?  I know that I should probably be eating a salad but sometimes you have a craving for a roast dinner that just has to be met.  I did actually serve the roast with salad as well.  A small concession to summer time.  
 
The roast beef was a sirloin joint boned and rolled which was part of a box of meat that I received from Abel & Cole for free to review on Gourmet Chick (the arrival of this box was like Christmas for MTV boyfriend).  I prepared the sirloin fairly simply.  It was top notch organic meat and I didn’t want to detract from such quality produce too much.  I served it with a sweet potato gratin which I adapted from the brilliant  Ottolenghi: The Cookbook which was a great accompaniment as the creamy sweet potato really complimented the rich flavour of the meat. 
 
I have added both recipes below.  The main thing to remember is to start on the sweet potato gratin first, it will take more time than the roast beef.  The roast beef with gratin turned out to be quite a dinner party triumph.  I have to say that a lot of the credit for this must go to Abel & Cole as the quality of the meat was really excellent.  If you don’t have a good butcher nearby or even if you are just planning a dinner that you want to be extra special I think some Abel & Cole meat is worthwhile. 
Roast beef
1 sirloin joint boned and rolled
3 tsp seeded mustard
Olive oil   
Salt
 
1.  Preheat the oven to 180C.  Rub the meat with olive oil, salt to season and the mustard.
2.  Place in a roasting tin and roast for around 25 mins for medium rare meat or longer if you would prefer your meat more well done.  
3.  Set aside for 10 mins before serving wrapped loosely in tinfoil to allow the flavour of the meat to develop further by absorbing the juices.  This step is essential and makes all the difference to the roast.
 
Sweet Potato Gratin

4 sweet potatoes

5 tsp sage, chopped
6 garlic cloves, crushed
250ml whipping cream
Salt and pepper to season
 
1.  Preheat the oven to 180C.  Wash the sweet potatoes but no need to peel them and slice thinly.
2.  Mix the sweet potatoes, sage, garlic, salt and pepper and then arrange in an oven dish by packing the sweet potato slices in tightly in rows.  
3.  Cover the dish with foil and cook in the oven for 45 mins.  
4.  Remove the foil and pour the cream over the potatoes, cook uncovered for a further 25 mins. 
 
Links
If you liked reading this you can check out the other recipes I made using the box of meat I received from Abel & Cole: minted roast lamb cutlets and spicy gammon steaks.   
 
Gourmet Chick was invited to try the Abel & Cole meat free of charge.

5 comments

  1. Try as I might, I just cannot get over my distaste for sweet potato. I’ve tried it as crisps, baked, mashed, wedges.. nothing works. I’m still trying though (I hate it when I don’t like something) so this might be the ticket…

  2. We often cook roast dinners in the summer, I couldn’t go months without roast potatoes and gravy! The weather hasn’t exactly been co-operating either!

  3. Lizzie – Oh no I LOVE sweet potato sometimes more than normal potato – hopefully this is the dish that converts you…

    Ginger – good to hear I am not alone. I am used to eating roasts in hot weather after having the traditional Christmas dinner with all the trimmings on what can be a 30c day in Australia!

  4. I’ve fallen in love with sweet potato, even taken to throwing it on the barbeque in some tin foil with a drizzle of evoo..I agree with you on the richness of the Abel & Cole meat, perfect!

  5. Love sweet potato but I’ve never had it in a gratin!

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