Bushveld Sirloin of Beef with Amarula Cream Sauce

Bushveld Sirloin of Beef with Amarula Cream Sauce

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If you’re bored of the same old beef recipes, you need to try this delicious sirloin steak recipe with a sensational Amarula Cream sauce.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time25 minutes


  • 60 ml Robertsons Freshly Ground Black peppercorns
  • 1,5 – 2 ml Robertsons Freshly Ground Atlantic Sea Salt to season
  • 45 ml Olive Oil
  • 1.2 kilogram Beef Sirloin Roast
  • 250 ml Cream
  • 150 ml Milk
  • 30 ml Honey
  • 30 ml Dijon mustard
  • 1 KNORR Vegetable Stock Pot
  • 25 ml Amarula Liqueur
  • Robersons Salt and Pepper to taste


  • In a bowl mix the Robertsons Freshly Ground Black peppercorns, a little salt and the olive oil together.
  • Rub all over the meat.
  • Roast the meat whole in the centre of a preheated 200°C oven for about 25 minutes for medium-rare.
  • Remove from heat and allow to rest.
  • The roast will continue cooking a little while resting, so don't be tempted to put it back in the oven.
  • Place the cream, milk and honey, mustard and KNORR Vegetable Stock Pot in a saucepan.
  • Heat gently until sauce starts to thicken.
  • Stir in the Amarula liqueur.
  • Season to taste with Robertsons salt and pepper.
  • Serve with the sliced fillet.