Aged beef sirloin with roasted carrots and salsa verde matched with Sacred Hill Merlot Cabernet 2012

Ingredients - serves one

• 300g beef sirloin
• Canola oil
• 6-10 medium carrots
• Salt
• Parsley
  

Salsa Verde.

• 1 Shallot finely diced
• 1 Garlic clove finely diced
• 1 tsp. Dijon mustard
• 1 tsp. Capers
• 1 handful Basil finely diced
• 1 large handful Parsley finely diced
• 2 Tbsp. Olive oil
• 1 Lemon, juiced
• 1 Lemon, zested

Master tip:

 The key to these delicious carrots is long and slow so start with a nice even heat and slowly caramelize them by rolling them in the pan, it also helps to bring out the sweetness.

Method:

1.  In a bowl combine everything for the salsa verde and set aside.
2. Season the steak and cook in a pan over medium heat until desired degree. Rest in ambient temp for 5 -10 mins.
3. Heat a non stick pan over medium heat, add a little canola oil then carrots.
4. Slowly cook turning often until tender. Serve the steak and garnish with the carrots, salsa verde and fresh parsley.