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132 Serves 4 | Preparation time: 95 minutes Ingredients Preparation For the sirloin: 1 tbsp. oil 1 tsp. salt Pepper 1 kg sirloin joint, ready to cook For frying: 1 tbsp. oil For the remoulade: 150 g yoghurt, 3.5% fat 150 g mayonnaise 2 pickled gherkins 2 tbsp. capers 1 tbsp. parsley 2 shallots 1 tbsp. chives ½ tsp. lemon juice Salt Sugar Accessories: Rack Glass tray Food probe Start the Automatic programme or pre-heat the oven. Heat the oil in a pan and sear the sirloin joint all over (approx. 1 minute per side). Remove the sirloin joint from the pan. Mix together the oil, salt and pepper; then coat the sirloin joint with it. Place the sirloin joint on the rack and insert the food probe. Place the rack on the glass tray and place in the oven. Cook. To make the remoulade, mix together the yoghurt and mayonnaise until smooth. Finely chop the gherkins, capers and parsley. Finely dice the shallots and finely chop the chives. Add all of this to the yoghurt and mayonnaise mixture. Season the remoulade with lemon juice, salt and sugar to taste. Settings Automatic programme Meat | Beef | Sirloin joint | Roast Programme duration: approx. 50 minutes Manual Oven functions: Conventional Heat Temperature: 180–190 °C Core temperature: 53–55 °C (rare), 60–65 °C (medium), 70–75 °C (well-done) Booster: On Pre-heat: On Crisp function: Off Duration: approx. 35–45 minutes (rare), 45–55 minutes (medium), 55–65 minutes (well-done) Shelf level: 1 Sirloin joint (roast)