|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

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

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

PT3H

Share recipe

Ingredients

print recipe
shopping List

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

  • 200g of rainbow chard, leaves and stalks separated
  • 1 knob of butter
print recipe
shopping List

Equipment

  • 2 baking sheets

Method

print method
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
5
Add the mushrooms and cook until softened, then add the cream and reduce until thickened. Season and add the chopped parsley
6
For the red wine sauce, bring the red wine, thyme, juniper berries, peppercorns and sugar to the boil
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
8
For the bone marrow sauce, heat the stock with the thyme, peppercorns and shallot. Leave to infuse until warm and strain
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
10
Add a little sherry vinegar to taste as well as seasoning
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
13
For the salisify, sauté the salsify in a little oil and finish with butter and chopped thyme
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
Share recipe
Robert Thompson
Robert Thompson

Robert Thompson's cooking is full of character and classical skill.

NAVIGATE

© Great British Chefs 2021