Season 1 kg sirloin, roast at 220 degrees Celsius for 30 minutes, reduce to 180 and cook for a further 15 -20 minutes. Rest, covered, for 15 minutes before serving.
If desired, the beef can be served with a thin gravy: Make a brown roux with 30g butter and 1 level tblsp flour, add 1 glass of white wine, the pan juices (from which the fat has been skimmed) and simmer for a few minutes.
2 tblsp grated horseradish
1 teasp white sugar
Mix the grated horseradish, vinegar, mustard and sugar, then gradually add the cream and salt, to taste. The sauce can be served cold, or heated gently until thoroughly hot.
Steam beans (or sugar snap peas), asparagus and zucchini and toss in warm vinaigrette (2 tblsp olive oil, 1 tblsp white wine vinegar, garlic, a little mustard, salt and pepper).