Rolled Sirloin with Truffle Venison Stuffing & Peppercorn Sauce


    • 2kg grass fed beef sirloin
    • 6 venison sausages
    • 150g chestnuts, cooked
    • 1 onion, finely diced
    • 50g butter
    • 2 tbsp Black Truffle Sauce
    • 1 tbsp chopped thyme
    • 4 sprigs of rosemary
    • 4 cloves garlic
    • 2 tbsp olive oil
    • 1 tsp Flaked Black Truffle Sea Salt
    • 1 shallot, finely diced
    • 1 tbsp black truffle sauce
    • 1 tsp cracked black peppercorns
    • 1 tsp green peppercorns
    • 50g butter
    • 50ml Madeira wine
    • 150ml double cream


  1. Start by making your stuffing. I like to soften the onion in butter and then allow to cool. Combine with sausage meat, black truffle sauce, thyme and chestnuts.
  2. Trim your sirloin (Remove any unwanted fat) and carefully spread out your stuffing in a thin, even layer.
  3. Preheat your oven to 220˚C. Roll and tie your sirloin into one uniform roasting joint.
  4. Then rub with oil and salt and sear in a large roasting tray with garlic and rosemary. Once seared place into the very hot oven for 20mins.
  5. Then reduce the temperature to 180˚C and place the rolled sirloin onto a wire rack on the tray so it can cook evenly. Roast for a further 1 hour or approximately 20 minutes per kg.
  6. Probe internal temperature which should be 50˚c for rare. Leave to rest for 20-30 mins and make your peppercorn sauce.
  7. For the peppercorn saucee, sauté shallot and peppercorns in butter and add in your black truffle sauce once softened.
  8. Pour in your Madeira wine and reduce. Then add in the cream. Cook for 5-10 minutes on a low heat.
  9. Serve this rolled sirloin with roast potatoes seasoned with Truffle Sea Salt for a real showstopper.