Roast beef platter with chilli, pine nut & parsley dressing

• beef↗2kg kg

  sirloin joint

• red chillies↗3
• garlic cloves↗5
• few thyme sprigs

  or 1 tsp dried thyme

• olive oil↗8 tbsp tbsp
• pine nut↗50g g
• Dijon mustard↗1 tsp tsp
• sherry vinegar↗2 tbsp tbsp
• good handful parsley

  roughly chopped

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Wipe the meat with kitchen paper and set, fat-side down, in a roasting tin. Finely chop 2 chillies, 3 garlic cloves and the thyme leaves. Mix with 3 tbsp of the oil, season, then massage over the meat. Turn the meat, fat-side up, and massage in the remaining flavoured oil.

2. 2

   Roast the joint for 40-50 mins for medium rare, 10-15 mins longer for medium. If you have a meat thermometer, the temperature will read 55C for medium rare and 62C for medium.

3. 3

   Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured, then tip into a bowl. Heat 1 tbsp oil in the pan, thinly slice the remaining garlic cloves and fry quickly until lightly browned. Tip into a separate bowl. Finely chop the remaining chilli and add to the bowl with the mustard, vinegar and seasoning. Whisk to mix, then whisk in the last 4 tbsp oil and half of the chopped parsley.

4. 4

   Let the meat rest for 20 mins, then thinly slice and arrange over a platter. Spoon over a little dressing, and scatter with the pine nuts and the rest of the parsley. Serve the remaining dressing separately.