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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Rew Valley beef

Bone marrow sauce



Red wine shallots


To plate


  • 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
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
Add the mushrooms and cook until softened, then add the cream and reduce until thickened. Season and add the chopped parsley
For the red wine sauce, bring the red wine, thyme, juniper berries, peppercorns and sugar to the boil
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
For the bone marrow sauce, heat the stock with the thyme, peppercorns and shallot. Leave to infuse until warm and strain
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
Add a little sherry vinegar to taste as well as seasoning
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
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
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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