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  • Writer's pictureLucie Ellis

26. Pink Sirloin & Pickled Mustard Seeds

A couple of months ago we got a stonker of a bargain on a whole sirloin that we portioned, froze, and have been reaping the rewards since. Roasted this piece yesterday and had with celeriac salad, balsamic shallots and the gorgeous sweet popping mustard seeds.


20g mustard seeds

50ml white wine vinegar

20ml water

1tbsp sugar

2 bay leaves

3 coriander seeds

2 peppercorns

Pinch of sea salt


Put everything in a small pan, bring to the boil and simmer gently for 8 minutes. Store in the fridge once cooled.


2tbsp mayo

1tbsp creme fraiche

1tsp Dijon mustard

Juice of half a lemon

Half a celeriac


Mix the mayo, creme fraiche, lemon and mustard with seasoning to taste. Peel and cut the celeriac into thin matchsticks, then mix thoroughly into the dressing.


About 10 shallots, peeled with root intact

3 tbsp olive oil

2tbsp balsamic vinegar

1tbsp brown sugar

Fresh thyme leaves if you have any


Heat the oven to 190. Cut the shallots in half through the root. Heat the olive oil in a casserole and fry the shallots cut side down for at least 5 minutes over a highish heat to brown. Add the sugar, vinegar, thyme and a pinch of salt and give it a stir. Roast in the oven for about 25 minutes til soft.

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