Bresaola-wrapped beef sirloin with crispy tarragon

Preheat the oven to 200°C, gas mark 6.

Pat the beef sirloin roast dry with paper towels. Season well with salt and freshly ground black pepper.

Place the slices of bresaola on a clean surface, slightly overlapping each other to create a ‘sheet’ of bresaola that’s large enough to wrap the sirloin. Place the seasoned beef at one end of the bresaola sheet. Carefully roll the bresaola around the sirloin, ensuring it’s completely covered.

Heat 2 tbsp of olive oil in an oven-proof pan over a medium-high heat. Once hot, place the wrapped beef sirloin in the pan and sear it on all sides, including the bresaola-wrapped exterior, until the bresaola becomes slightly crispy and develops a beautiful colour. This should take approx. 2-3 minutes per side. Transfer the pan to the oven and roast the beef for approx. 30 minutes, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to check the temperature (49°C for rare, 54°C for medium-rare, 60°C for medium). Once cooked, remove the pan from the oven and let the beef rest for approx. 5-10 minutes before slicing.

Heat 4 tbsp of oil in a small pan over a medium-high heat. Carefully place the tarragon sprigs in the hot oil. Fry for approx. 15-20 seconds, or until the leaves become crispy and slightly darker in colour. Using a slotted spoon, remove the crispy tarragon from the oil and place them on paper towels to drain the excess oil.

Slice the sirloin and serve topped with the crispy tarragon.