Ingredients:

• 1.3kg-1.8kg/3-4lb lean sirloin, fore rib or topside joint
• Salt and freshly milled black pepper
• 15ml/1tbsp butter, softened

• For the Tequila Marinade:

• 100ml/3½floz fresh orange juice
• 125ml/4floz Tequila
• 30ml/2tbsp lime juice
• 60ml/4tbsp freshly chopped tarragon
• 2 garlic cloves, peeled and crushed

• For the Orange and Red Onion Relish:

• 2 oranges, peeled, segmented and roughly chopped
• 1 small red onion, peeled and finely chopped
• 1 red chilli pepper, deseeded and finely chopped, optional
• 45ml/3tbsp freshly chopped flat-leaf parsley
• 30ml/2tbsp olive oil

Method:

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. In a small bowl mix the Tequila marinade ingredients together and set aside.
3. Place the joint on a chopping board and make several slits over the surface of the joint. Transfer to a large shallow dish, season with salt and pepper and rub the marinade all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.
4. Remove the joint from the refrigerator and spread with the butter. Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.
5. Meanwhile, prepare the relish; in a small bowl mix all the ingredients together.
6. Slice the beef and serve with the relish, roast new potatoes and seasonal vegetables.