1.35kg/3lbs of sirloin of welsh beef
2 tablespoon of olive oil
3 shallots - finely chopped
75g/3oz of welsh butter
1.1ltr/2pints of beef stock
2 good measures of welsh whisky
175ml/6¼floz of double cream
1 -2 teaspoons of wholegrain mustard
Anglesey sea salt
black pepper

to serve
2 tablespoons of olive oil
1.35 kg/3 lb of new potatoes
1 garlic bulb -separated into cloves
1 cabbage - thinly shredded
butter - to taste
Anglesey sea salt
black pepper

METHOD

Season the meat. Heat the oil in a roasting tin, and seal the meat until browned. Cook in a hot oven on a temperature of 200°C for 15 minutes to each pound and an additional 15 minutes. Melt the butter in a saucepan and fry the shallots until softened. Add the whisky to the pan before adding the stock. Bring to the boil and reduce. Add the cream and mustard and cook until the sauce thickens. Allow the meat to rest before carving.

To Serve
Heat the oil in a large roasting tin. Add the new potatoes, garlic and a good pinch of salt and pepper. Roast for 200°C for approximately 15 minutes. Shred the cabbage and cook with some butter and season.

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