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Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

PT3H

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1
For the pastry, heat the oven to 190°C/Gas mark 5
2
Cut out 4 equal rectangles from each sheet of pastry, keeping it covered as much as possible so it doesn’t dry out. Brush each piece with warm clarified butter and sandwich 2 rectangles together
  • 4 tbsp of clarified butter
  • 8 sheets of feuille de brick pastry
3
Press flat between 2 baking sheets or mould over thin metal rods to create a corrugated effect. Bake until golden and crisp
4
For the mushrooms, sweat the diced shallot with the garlic in the olive oil until soft
  • 1 banana shallot, finely chopped
  • 1/2 garlic clove, finely chopped
  • 1 tbsp of olive oil
5
Add the mushrooms and cook until softened, then add the cream and reduce until thickened. Season and add the chopped parsley
  • 500g of mixed cultivated mushrooms, finely sliced
  • 1 tsp flat-leaf parsley, finely chopped
  • 50ml of double cream
  • salt
  • black pepper
6
For the red wine sauce, bring the red wine, thyme, juniper berries, peppercorns and sugar to the boil
  • 500ml of red wine
  • 2 sprigs of fresh thyme
  • 2 juniper berries
  • 4 black peppercorns, crushed
  • 50g of brown sugar
7
Peel down the shallots leaving the root still attached, add to the red wine and cover with a cartouche. Reduce the heat and cook until the shallots are tender, and the wine slightly syrupy
  • 4 shallots
8
For the bone marrow sauce, heat the stock with the thyme, peppercorns and shallot. Leave to infuse until warm and strain
  • 100ml of veal stock
  • 1 sprig of fresh thyme
  • 2 peppercorns
  • 1/2 shallot, finely chopped
9
Pour into a high powered blender. Add the xanthan gum with the motor running on low, then slowly add the warmed marrow fat and crème fraiche. Continue to blend until fully emulsified and thickened
  • 3g of xanthan gum
  • 100g of beef marrow bone
  • 100g of crème fraîche
10
Add a little sherry vinegar to taste as well as seasoning
  • 1 tbsp of sherry vinegar
  • salt
  • black pepper
11
For the beef, heat the oven to 200°C/Gas mark 6
12
Season the sirloin with Maldon salt and sear all over in the oil in a hot pan. Roast medium rare for 25-30 minutes. Rest well before serving
  • 1 aged sirloin of beef
  • sea salt
  • olive oil
13
For the salisify, sauté the salsify in a little oil and finish with butter and chopped thyme
  • 8 batons of salsify
  • 1/2 tbsp of olive oil
  • 10g of butter
  • 1/4 tsp thyme leaves
14
To plate, flash the pastry through a hot oven to warm it, heat the mushrooms. Top one pastry with a little mushroom and then 2 batons of salsify, and finish with the second pastry
15
Blanch the chard stalks and then the leaves in boiling water. Drain and toss in a little butter. Dress each plate with the bone marrow sauce
  • 200g of rainbow chard, leaves and stalks seperated
  • 1 knob of butter
16
Top the chard with the beef and place the mille feuille opposite, then the red wine shallot

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Ingredients

Metric

Imperial

Rew Valley beef

Bone marrow sauce

Salsify

Mushrooms

Red wine shallots

Pastry

  • 8 sheets of feuille de brick pastry
  • 4 tbsp of clarified butter

To plate

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Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots

 
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