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Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots
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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
- 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
SAVE RECIPE
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
- 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
First published in 2015
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