Discover easy to make Roast Beef with a festive twist
How to make a whole roast beef sirloin, bone marrow mash and olive stuffed mushrooms.
Enjoy our delicious festive rendition of the perfect roast beef sirloin. This week head chef Annie shows us how to prepare whole roast beef sirloin, bone marrow mash and olive stuffed mushrooms. Dazzle your family with this spectacular festive dinner idea.
Ingredients
2 kg sirloin off the bone (dry-aged if possible) with a good fat cap
25 ml oil
Maldon salt
Black pepper
50 ml whole grain mustard
2 tbsp chopped rosemary
Method
Cover your veal bones with cold water and leave in the fridge overnight (this will get rid of any bloodiness in the marrow.)
Remove from water and set on a roasting tray, discard the water
Roast marrow for 20min in the oven at 170℃, and then cool
Peel and cut the potatoes into even chunks, place in a pan of cold water and add a good pinch of salt
Bring to the boil and simmer until the potatoes are tender, drain into a colander and allow the steam to evaporate off to dry out the potatoes (this will give you a firmer, less watery mash)
Use a spoon to scrape out the marrow from the middle of the bones and add to the food processor, dice the butter and add to the marrow. Blend for 3-4 min until the marrow is well incorporated into the butter
Add the butter to the pan you boiled your potatoes in and place over medium heat, add the potatoes one at a time and mash into the butter. Once all potatoes have been added beat the mash until it is nice, smooth and fluffy. Season to taste
Bone Marrow Mash Ingredients
2 veal marrow bones
6 King Edward potatoes (or any good mashing potato)
200 g salted butter
Pinch of sea salt
For the Olive Jus
Ingredients
1 knob garlic
3 tsp olive oil
½ onion (finely chopped)
175 ml port
175 ml red wine
1 rosemary sprig
1 bay leaf
800 ml good quality beef stock
2 tbsp butter
Pinch of salt
Method
Wrap the garlic, pinch of salt and 1 tsp oil in foil and bake in the oven for 20min at 170℃ or until soft
Put the rest of the olive oil in a large frying pan over medium heat and fry the onions until golden and caramelized
Add the port, wine and herbs and simmer for 10 min, or until reduced by half
Pour in the stock and confit garlic cloves and continue to cook until reduced by half again, then strain, discarding the onions, garlic and herbs
Transfer the sauce into a new pan and bring to the boil. Remove from heat and whisk in butter, then season to taste
Ingredients for Mushrooms
12x brown mushrooms
Olive oil
Salt pepper
1 cup calamata olives, pitted
1 x cup cream cheese
Zest of 1 lemon
20 g parsley
10 g thyme
2 cloves garlic
½ onion
Method
In a skillet, fry of garlic and onion until caramelized and set one side to cool down
Chop herbs and add to cream cheese, add onion mix, zest, chopped olives and seasoning
Remove the stems from the mushrooms and divide cream cheese amongst mushrooms
Over medium embers cook off mushrooms until soft and cream cheese has melted
