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

The iron-like salsify and rootsy mushrooms are a perfect accompaniment to the sweet, sticky shallots and rich meat in this sirloin of beef recipe from Robert Thompson. This dish works best when the beef is cooked medium rare and has a beautiful pink colour.

First published in 2015
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Ingredients

Metric

Imperial

Rew Valley beef

Bone marrow sauce

Salsify

Mushrooms

Red wine shallots

Pastry

To plate

Equipment

  • 2 baking sheets

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
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
16
Top the chard with the beef and place the mille feuille opposite, then the red wine shallot
First published in 2015
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Robert Thompson's cooking is full of character and classical skill.

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