Remove the meat from the fridge 30 minutes before cooking so the meat can get to room temperature (bloom).

Preheat the oven to 190°C or covered barbecue to med/high.

Line a large shallow baking tray with foil or baking paper. Using a sharp-pointed knife, cut about 8 – 10 deep slashes through the fat layer to just penetrate to the meat beneath.

Coat with your choice of herbs or spices. As an idea, combine mustard and tarragon together with a good seasoning of black pepper and spread over the beef. Roast in a preheated oven for an hour or until the meat is cooked to your liking – this will cook the meat to medium/medium-rare depending on the thickness of the sirloin.

To ascertain the degree of cooking, pierce the meat with a skewer. If the juices are pink, the meat is cooked. If they are red, return to the oven for a few more minutes.

Once cooked, allow to stand for 15 minutes to ensure the juices are absorbed into the meat, ensuring it’s tender to carve and eat.

Carve thin slices across the grain and serve with your favourite vegetables.

Recipe supplied by Beef and Lamb New Zealand, recipes.co.nz