Pistachio-crusted roasted sirloin and a good shiraz

Renowned food blogger Cindy Taylor has crafted this mouthwatering recipe specifically to pair with the First Sighting Shiraz.

Winter is almost at an end, but nights are still decidedly chilly across the country and the weather is perfect for cosy fireside suppers with good food and a great glass of wine shared with friends. Shiraz is the perfect partner for roast beef and this pistachio-crusted roasted sirloin does more than hold its own when paired with First Sighting Shiraz.

Get your butcher to cut you a sirloin roast that has a good amount of fat marbling: you don't want to end up with a dry piece of meat. 1kg should feed four people as a main course. This recipe would also work with a rib roast.

For the crust:

? 2 Tablespoons each: pistachio nuts and breadcrumbs

? 1 Tablespoon Shiraz salt (available at most good food stores and delis)

? 2 teaspoons each: crushed garlic, ginger and chilli

? 1 Tablespoon French mustard

? 1 Tablespoon olive oil

Using a stick blender, blitz the above ingredients into a stiff paste. Pat the meat dry of any blood and coat the top, fatty side of the meat with the paste to form a cover.

Place under a hot grill until the crust just begins to crisp. Reduce heat to 180C and roast until desired level of doneness; rare is the way to go, but leave for longer if you prefer medium or well done.

Leave to stand in juices for 5 - 10 minutes before serving.

Serve - on pieces of crust - with potatoes in any form: roasted, fried, baked or mashed and gently steamed, crunchy seasonal vegetables or a side salad.

Enjoy!

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