Proving a huge hit, Rosalie's tender sous vide rare roast sirloin (grass fed) has been prepared with Olsson's sea, extra virgin olive oil & fresh rosemary. Tender and moist, the rare roast sirloin is cry-o-vac sealed as a whole piece and served chilled ready to carve and eat.
Gluten free / Dairy free.
For a $10 additional charge, we are able to slice your roast and provide it in a presentation box. Please provide details in the Comment section at checkout to let us know how you would like your meat sliced medium / thick.
Each roast varies in weight, varying between 2-3kg. As this is a weighed item, the final costing will vary slightly. If you would like a larger piece than the options shown, please contact us so that we can arrange it for you.
As a guide, allow for 150g-200g per person. If served as part of a buffet, quantities don't need to be as generous.
The main image is a photo of the rare roast beef as a whole piece, with the subsequent images showing the rare roast beef sliced in our Rare Roast Beef Platter and as sliced medium-thick.
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Rare roast sirloin (pre-cooked) – Reheating Instructions
The rare roast beef (precooked piece) is pre-cooked and is provided to you rare and may be served chilled. If you wish to reheat it, reheating will further cook the meat to medium / medium-well depending on the oven.
To reheat - remove the packaging. Place the roast in a baking dish with 1 cup of cold water, cover with foil and place in a preheated oven at 160C for approximately 30 minutes per kg.
Check after this time and return to oven if not hot enough for an additional 15-20 minutes.
Leave to rest for 10-15 minutes before slicing.
