Recipes, Beef Recipes

Rolled beef sirloin w/ porcini sauce

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

Rolled beef sirloin w/ porcini sauce

Rolled beef sirloin w/ porcini sauce

Recipe by

Serves 6

Ingredients

  • 1.4 kg Sirloin Roast, Rolled

  • 50g dried porcini mushrooms

  • 1 tbsp juniper berries crushed and finely chopped

  • 5g fresh thyme leaves, finely chopped

  • 1 tsp finely ground black pepper

  • 2 tsp flaked sea salt

  • 50g butter

  • 2 banana shallots, very finely diced

  • 3 cloves garlic

  • 1 tbsp tomato purée

  • 100ml Noilly Pratt Vermouth

  • 200ml strong homemade beef stock

  • 100ml double cream

Directions

  • 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.
  • Heat the oven to 170°C fan.
  • Chop the juniper, thyme and salt together until all is very fine and then mix in the pepper.
  • Season the whole joint generously with herb salt.
  • Pour a little sunflower oil into a large saucepan and, over a medium heat, carefully and evenly brown the fat side of the joint.
  • Remove and put on a trivet in a roasting tray fat side up.
  • 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.
  • While the beef cooks, make the mushroom sauce.
  • Retaining the water for later, take the mushrooms from their liquor.
  • 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.
  • 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.
  • Pour in the vermouth and simmer until syrupy and nearly evaporated.
  • 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.
  • 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.
  • When needed, heat the sauce and pour over a warm platter. Slice the beef and then overlap each slice along the centre.
  • Garnish with a little fresh parsley or fresh tarragon or both.
  • Learn how to make a delicious beef stock using a recipe by Lulu Cox