Roast Scotch Beef Sirloin with Roquefort by Brian Maule

Quality Meat Scotland


Standard Supplier 4th April 2014
Quality Meat Scotland


Standard Supplier

Roast Scotch Beef Sirloin with Roquefort by Brian Maule

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Roast Scotch Sirloin with Roquefort by Brian Maule from Chardon d'Or in association with Quality Meat Scotland. Photography by Guy Hinks


  • Serves 4
  • 4x Scotch Beef Sirloins
  • 100g Butter
  • 1 Packet of Spinach
  • 100g Roquefort
  • 20x Cherry Tomatoes
  • 150ml Red Wine Sauce
  • Salt
  • Pepper in mill
  • Optional Dauphinoise or roast potatoes


Pick and wash spinach, ready to be fried in butter, a little salt until wilted in a hot pan. Drain then put on the plate just before serving.
Season steaks on both sides with salt and pepper, get frying pan very hot then place Scotch Beef steaks in the pan getting a nice roasted colour on both sides, depending on how you want it cooked determines how long you put it in the oven.
Fry cherry tomatoes then put in the oven for a couple of minutes.
Put spinach on base of plate, sirloin on top, put tomatoes around, Roquefort cheese on top of the Scotch Beef steak. Put under grill so Roquefort is melting but not melted, sauce around.

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