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.


  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.
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