ingredients
serves 8
3 - 3 1/2 pound piece of sirloin
1 tbsp olive oil
1 pound small Capsicums
3/4 cup mushrooms
6 ounce thick-sliced pancetta, cubed
2 tbsp All purpose flour
2/3 cup full-bodied red wine
1 1/4 cups beef stock
2 tbsp Marsala
2 tsp mixed dried herbs
salt and freshly ground black pepper
method
1. Preheat the oven to 190°C/375°F. Season the meat. Heat the oil in a pan, then brown the meat. Place in a roasting tin and cook for 1 1/4 hours.
2. Put the Capsicums in the oven to roast for 20 minutes (or roast for 45 minutes if using larger Capsicums).
3. Near the end of the meat's cooking time, prepare the gravy. Roughly chop the mushroom caps and stems.
4. Heat the pan again and add the pancetta. Cook until the fat runs from the meat. Add the flour to the pan and cook for a few minutes until browned.
5. Stir in the red wine and stock and bring to the boil. Lower the heat and add the Marsala, herbs and seasoning.
6. Add the mushrooms and heat through. Remove the sirloin from the oven and leave to stand for 10 minutes. Serve with the Capsicums and hot gravy.
