Porcini Butter Roast Beef with Pickled Peppercorn Sauce

Name: Porcini Butter Roast Beef with Pickled Peppercorn Sauce
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8
Ingredients: 2 kg boneless sirloin rolled and tied; 10 g dried porcini mushrooms; 7 shallots peeled and trimmed; 2 large shallots finely chopped; 50 g unsalted butter, softened; 2 tbsp rapeseed or vegetable oil; 2 tbsp green peppercorns; 1 tsp black peppercorns; 4 tbsp sherry vinegar; 250 ml beef or vegetable stock; 200 ml double cream; 1 tsp sea salt

Elevate your Sunday roast with this succulent beef sirloin, slathered in umami-rich porcini mushroom butter. Served with a tangy, creamy pickled peppercorn sauce, it's a sophisticated centerpiece perfect for special occasions.

Servings8 Portions

Prep Time30 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

boneless sirloin rolled and tied
2 kg
dried porcini mushrooms
10 g
shallots peeled and trimmed
7
large shallots finely chopped
2
unsalted butter, softened
50 g
rapeseed or vegetable oil
2 tbsp
green peppercorns
2 tbsp
black peppercorns
1 tsp
sherry vinegar
4 tbsp
beef or vegetable stock
250 ml
double cream
200 ml
sea salt
1 tsp

Step-by-Step Instructions

The night before, prepare the pickled peppercorns for the sauce. Combine the green peppercorns and sherry vinegar in a small bowl, cover tightly, and allow them to infuse at room temperature overnight.

On the day of cooking, pat the beef sirloin dry with paper towels. Cover it loosely and let it sit at room temperature for 1 hour to ensure even cooking. Meanwhile, place the dried porcini mushrooms and black peppercorns in a spice grinder or small blender and blitz until they form a fine powder. Thoroughly mix this powder into the softened butter and set aside.

Preheat your oven to 230°C (210°C fan/gas 8). Season the beef generously with sea salt. Heat the oil in a large flameproof roasting tin or heavy frying pan over high heat. Sear the beef fat-side down for 5-8 minutes until the fat renders and turns golden brown. Use tongs to sear the remaining sides for 2-3 minutes each until browned all over. Place the beef in the roasting tin fat-side up. Spoon 2 tablespoons of the rendered fat over the meat (reserve the rest for Yorkshire puddings if desired). Scatter the whole shallots around the beef, tossing them to coat in the fat.

Roast the beef for 20 minutes. Remove from the oven and dot the porcini butter all over the top of the meat. Reduce the oven temperature to 180°C (160°C fan/gas 4). Continue roasting for 40-50 minutes for rare to medium-rare (internal temp 55°C), or 1 hour for medium-well (internal temp 65°C). Baste the meat with the melted butter from the tin, then transfer the beef and roasted shallots to a warm platter. Cover loosely with foil and rest for 20 minutes.