Sirloin of Beef Recipe - Great British Chefs

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.

Ingredients

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Imperial

Rew Valley beef

1 aged sirloin of beef, weighing 800g
olive oil
sea salt

Bone marrow sauce

100ml of veal stock
1 sprig of fresh thyme
2 peppercorns
1/2 shallot, finely chopped
3g of xanthan gum
100g of beef marrow bone
100g of crème fraîche
1 tbsp of sherry vinegar

Salsify

8 batons of salsify
1/2 tbsp of olive oil
10g of butter
1/4 tsp thyme leaves

Mushrooms

1 banana shallot, finely chopped
1/2 garlic clove, finely chopped
1 tbsp of olive oil
500g of mixed cultivated mushrooms, finely sliced
1 tsp flat-leaf parsley, finely chopped
50ml of double cream
salt
black pepper

Red wine shallots

500ml of red wine
2 sprigs of fresh thyme
2 juniper berries
4 shallots
4 black peppercorns, crushed
50g of brown sugar

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

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2 baking sheets

For the pastry, heat the oven to 190°C/Gas mark 5

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

Press flat between 2 baking sheets or mould over thin metal rods to create a corrugated effect. Bake until golden and crisp

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

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

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

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

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

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

Add a little sherry vinegar to taste as well as seasoning

1 tbsp of sherry vinegar
salt
black pepper

For the beef, heat the oven to 200°C/Gas mark 6

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

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

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

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

Top the chard with the beef and place the mille feuille opposite, then the red wine shallot

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Robert Thompson

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

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

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