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One porcini-buttered roast beef sirloin with pickled peppercorn sauce on a serving plate

Porcini-buttered roast beef sirloin with pickled peppercorn sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight pickling and resting
  • Easy
  • Serves 6-8

Carve this rolled sirloin at the Christmas dinner table. The porcini butter adds a fabulous umami note, and pickled peppercorns cut through the creamy sauce

Nutrition: Per serving (8)
NutrientUnit
kcal607
fat43g
saturates21g
carbs2g
sugars2g
fibre2g
protein56g
salt1.7g
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Ingredients

For the green peppercorn sauce

  • 2 tbsp green peppercorns
  • 4 tbsp sherry vinegar
  • 2 large shallots, finely chopped
  • 250ml beef or vegetable stock
  • 200ml double cream

Method

  • STEP 1

    The night before, prepare the peppercorns for the sauce. Put the green peppercorns and vinegar in a small bowl, cover and leave at room temperature overnight.

  • STEP 2

    The next day, pat the beef dry with kitchen paper, cover loosely, and leave for 1 hr at room temperature – this helps to ensure perfectly cooked meat later. Put the dried porcini mushrooms and black peppercorns in a small blender or spice grinder, and blitz to a powder. Mash with the butter and set aside.

  • STEP 3

    Heat the oven to 230C/210C fan/gas 8. Season the sirloin all over with the sea salt. Heat the oil in a flameproof roasting tin or large frying pan over a high heat, and sear the beef, fat-side down, for 5-8 mins until some of the fat has rendered out and turned golden brown, then holding the beef with tongs, sear it on all sides for 2-3 mins until browned all over. Sit the browned beef in the roasting tin fat-side up and spoon out most of the fat (if you have rendered it in the tin). Spoon 2 tbsp of the rendered fat over the beef and reserve any leftover fat for making yorkshires. Arrange the shallots around the beef, turning to coat them in the fat.

  • STEP 4

    Roast for 20 mins, then dot the porcini butter all over the beef and reduce the heat to 180C/160C fan/gas 4. Roast for another 40-50 mins for rare to medium-rare, or 1 hr for medium-well. If you have a meat thermometer, it should read 55C for medium-rare, or 65C for well done. Baste the meat in the butter from the tin, then transfer to a warm platter or board with the shallots. Cover and leave to rest for 20 mins.

  • STEP 5

    To make the sauce, discard all but 4 tbsp fat from the tin and set the tin over a low heat (or transfer to a pan), and fry the chopped shallots for 6-8 mins until softened and translucent. Strain the pickled peppercorns, reserving the vinegar, and add to the pan along with the stock. Bring to a simmer and cook for 10 mins until reduced by about half, then whisk in the cream. Taste for seasoning, and add the reserved vinegar, 1 tsp at a time, to balance the acidity and creaminess (we used about 5 tsp). Simmer for another 5-6 mins until the sauce has thickened. Pour into a jug. Carve the beef and serve with the roasted shallots and sauce.

RECIPE TIPS

ONLY SERVING SIX?
Enjoy leftover beef in warm crusty rolls with slow-cooked onions, watercress and mustard. Or, toss in a wok with soy, sesame oil, ginger, honey, chilli, spring onions and serve with cooked noodles. Make a creamy mushroom sauce with shallots, garlic, cream and chives, then toss through slices of the beef and serve with tagliatelle.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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