Roast sirloin of beef with mushrooms, brandy and roasted potatoes

Roast sirloin of beef with mushrooms, brandy and roasted potatoes


Ingredients

  • 2kg sirloin of beef
  • 50g of unsalted butter
  • 1 bulb of garlic, halved lengthways
  • 1/4 bunch of thyme
  • 1/4 bunch of rosemary
  • 2 tbsp of vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 500g of roasting potatoes, halved
  • 1/2 tsp paprika
  • 1/2 bunch of thyme
  • 4 tbsp of vegetable oil
  • 1 tsp sea salt
  • 2 onions, peeled and sliced
  • 250g of button mushrooms, sliced
  • 1/4 bunch of thyme, tied with string
  • 1 garlic clove, crushed
  • 400ml of brandy
  • 200ml of red wine
  • 1/4 bunch of tarragon, tied with string
  • 250ml of chicken stock
  • 200g of crème fraîche
  • 1/4 bunch of tarragon, leaves chopped
  • 1 tbsp of vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground

Method

  1. For the sauce, heat the vegetable oil in a large saucepan over a moderate to high heat. Add the onions, pepper, mushrooms, thyme and garlic, then cook until soft and lightly browned
  2. Add the brandy, red wine and the tied bunch of tarragon and reduce to a syrup. Add the chicken stock and simmer gently to reduce by half
  3. Remove the thyme and tarragon, mix in the crème fraiche and the chopped tarragon leaves. Taste and adjust the seasoning if necessary
  4. For the potatoes, preheat the oven to 220°C/Gas mark 7. Put all the ingredients, thyme, salt and paprika into a roasting tin, making sure the potatoes are well coated in oil, and roast in the oven for 45 minutes or until golden
  5. In the meantime, for the beef, heat the vegetable oil in an ovenproof frying pan big enough to fit the sirloin. Season the sirloin all over and, when the oil is very hot, gently brown all over
  6. Add the butter, garlic and herbs and allow the butter to foam. Spoon it over the meat to baste, turning often, for 5 minutes. Put the entire frying pan into the oven and turn the sirloin over every 5 minutes, basting with the butter
  7. Remove after 15 minutes for rare, 22 minutes for medium and 30 minutes for well done. These timings are a guideline, always check the internal temperature of your meat with a probe to make sure it’s done the way you want it. Allow to rest for 10-15 minutes before carving
  8. Carve the meat and place on individual serving plates. Drizzle generously with the sauce, and place a few potatoes on the plate

Adapted from www.greatbritishchefs.com

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