Porcini-Buttered Roast Beef Sirloin with Pickled Peppercorn Sauce
Recipe GLPRdc525c4e383391
A luxurious roast beef sirloin coated with a fragrant porcini and black peppercorn butter, roasted until perfectly tender and served with pickled green peppercorn cream sauce and caramelized shallots.
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Ingredients
10 g Dried porcini mushrooms
1 tsp Black peppercorns
50 g Unsalted butter, softened
2 tbsp Green peppercorns
4 tbsp Sherry vinegar
2 kg Boneless beef sirloin, rolled and tied
2 tbsp Rapeseed or vegetable oil
7 Shallots, peeled and trimmed
2 Large shallots, finely chopped
250 ml Beef or vegetable stock
200 ml Double cream
Sea salt
Directions
The evening before cooking, prepare the pickled peppercorn mixture. In a small bowl, combine the green peppercorns and sherry vinegar, cover with plastic wrap, and let sit at room temperature overnight to develop flavor.
On the day of serving, remove the beef sirloin from the refrigerator and pat completely dry with paper towels. Allow it to rest uncovered at room temperature for 1 hour before cooking; this ensures even cooking throughout. While resting, place the dried porcini mushrooms and black peppercorns in a spice grinder or small food processor and pulse until they form a fine powder. Mix this powder with the softened butter until fully combined, then set aside.
Preheat your oven to 230°C (210°C fan/gas mark 8). Season the entire surface of the sirloin generously with sea salt. Heat the oil in a large flameproof roasting tin over high heat. Once very hot, carefully place the beef fat-side down and sear for 5-8 minutes until the fat turns golden brown and begins to render. Using tongs, turn and sear all remaining sides for 2-3 minutes each until the entire surface is richly browned. Return the beef to the tin fat-side up and carefully spoon out the excess rendered fat, leaving some in the bottom; reserve any additional rendered fat. Spoon 2 tablespoons of rendered fat over the beef. Arrange the whole peeled shallots around the beef, turning them to coat in the fat.
Place the tin in the oven and roast at 230°C for 20 minutes. After 20 minutes, dot the porcini butter generously all over the surface of the beef. Reduce the oven temperature to 180°C (160°C fan/gas mark 4) and continue roasting for 40-50 minutes for rare to medium-rare (internal temperature of 130-135°C), or approximately 1 hour for medium-well (internal temperature of 160°C). Note: The safe minimum internal temperature for whole cuts of beef is 145°F (63°C), but this recipe targets medium-rare to medium-well doneness. During roasting, baste the beef with the melted butter and pan juices every 15-20 minutes. Once cooked to desired doneness, transfer the beef and shallots to a warm serving platter, cover loosely with foil, and allow to rest for 20 minutes before carving.
To prepare the sauce, pour off all but about 4 tablespoons of fat from the roasting tin. Place the tin over low heat (or transfer to a saucepan). Add the finely chopped shallots and cook gently for 6-8 minutes, stirring occasionally, until softened and translucent. Carefully drain the pickled green peppercorns, reserving the vinegar, and add the peppercorns and stock to the tin. Bring to a simmer and cook for approximately 10 minutes until the liquid has reduced by about half. Remove from heat and slowly whisk in the double cream until smooth and well incorporated. Taste the sauce and add the reserved vinegar, 1 teaspoon at a time, to achieve the desired balance of acidity and richness (typically 4-5 teaspoons). Return to low heat and simmer for a final 5-6 minutes until the sauce thickens slightly. Pour into a serving jug. Carve the rested beef and arrange on a platter with the roasted shallots. Serve immediately with the warm peppercorn cream sauce.
