|Joint of caledonian crown striploin||2kg|
|Garlic cloves (peeled and sliced)||2|
|Thyme sprigs||a handful|
|Everyday Favourites salted butter||100g|
|Rapeseed oil||a drop|
|Salt and pepper||to season|
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- Pre heat oven to 180°C.
- Prepare striploin by seasoning with salt and pepper. In a large frying pan seal the striploin all over in a knob of butter, garlic, thyme and a drop of oil.
- Once golden brown, remove from pan and place into a deep roasting tin. Put into oven for 20 minutes per 500g.
- Cut the shallots in half through the core, remove the hairs/roots at the bottom but do not remove the core or the skin. In the same pan as you fried the beef, add extra butter and place the shallots in flat side down, skin up. Fry for two minutes on high heat and transfer to the oven for 25 minutes or until soft.
- Remove the pan from the oven and let the shallots rest for 5 minutes before removing the skin. Shallots are ready so keep them hot.
- Once the striploin is cooked, check internal temperature with a probe, med/rare should be 53-55°C but you can cook it on if required. Pull the tray out and rest the meat for 10 minutes.
- Once rested, slice the beef across the joint, lay onto a serving tray. Place the hot shallots on the top and around, caramelised side up. Whisk the juices in the roasting tin with a little of the butter mix from the shallots to create the sauce. Spoon over the jus. Serve immediately.