Recipes, Beef Recipes

Rolled beef sirloin w/ porcini sauce

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Taking the idea of mushrooms growing out on the moorland where the cattle stamp between the junipers and here we go.

Serves 6

Ingredients

Shop the ingredients

Directions

  1. Put the dried porcini in a bowl and cover with the boiled water. Allow to rehydrate for 40 minutes or so before starting any of the following instructions.
  2. Heat the oven to 170°C fan.
  3. Chop the juniper, thyme and salt together until all is very fine and then mix in the pepper.
  4. Season the whole joint generously with herb salt.
  5. Pour a little sunflower oil into a large saucepan and, over a medium heat, carefully and evenly brown the fat side of the joint.
  6. Remove and put on a trivet in a roasting tray fat side up.
  7. Roast the beef until a thermometer reads 49°C, then remove from the oven and rest for at least 20 minutes. Pour any resting juices into the sauce at the end.
  8. While the beef cooks, make the mushroom sauce.
  9. Retaining the water for later, take the mushrooms from their liquor.
  10. Melt the butter in a frying pan and then sauté the mushrooms until totally tender and beginning to colour nicely. Remove the mushrooms to a plate. Keep in mind to retain a quarter of them to one side.
  11. Add a little more butter to the frying pan, and now sauté the shallots and garlic over a medium heat until totally tender. This will take 12 minutes or so, stir in the tomato purée and continue to cook for a further 3 minutes or so, stirring often.
  12. Pour in the vermouth and simmer until syrupy and nearly evaporated.
  13. Pour in the beef stock and mushroom water and add back ¾ of the mushrooms, then simmer briskly until the consistency of gravy rather than jus. Allow to cool and put in a blender. Blitz until velvety smooth before returning to the pan.
  14. Add the cream and reserved mushrooms, then bring to a simmer. Add a little more stock if the sauce appears a little thick and then adjust the seasoning if needs be.
  15. When needed, heat the sauce and pour over a warm platter. Slice the beef and then overlap each slice along the centre.
  16. Garnish with a little fresh parsley or fresh tarragon or both.
  17. Learn how to make a delicious beef stock using a recipe by Lulu Cox

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.