Sirloin Strip Roast With Roquefort Mushrooms
Ready In: 1 hr 30 mins
Yields: 4 steakc
Ingredients
MUSHROOMS
- 16 large white mushrooms, stemmed
- 3 tablespoons dry white wine
- 3 tablespoons olive oil
- salt
- fresh ground pepper
- 1⁄2 cup water
- 2 ounces Roquefort cheese
- 2 tablespoons heavy cream
- 2 large anchovy fillets, minced
- 1 large garlic clove, minced
- 1 teaspoon Dijon mustard
- 1⁄4 cup fresh breadcrumb
SIRLOIN ROAST
- 2 1⁄4 lbs sirloin strip roast
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cold unsalted butter
Directions
- MUSHROOMS:.
- Preheat the oven to 450°F
- In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil.
- Season with salt and pepper.
- Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
- Pour the liquid into a glass measuring cup.
- Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
- Transfer the mushrooms to a large plate.
- Set the baking dish over moderately high heat and when it starts to smoke, add the water.
- Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
- Pour the liquid into the measuring cup.
- Return the mushroom caps to the baking dish, stemmed side up.
- In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
- Stir in the bread crumbs and season with salt and pepper.
- Stuff each mushroom cap with a heaping teaspoon of filling.
- SIRLOIN ROAST:.
- Season the sirloin roast with salt and pepper.
- Set a large ovenproof skillet over moderately high heat for a few minutes.
- Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
- Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
- Turn the roast fat side up and cook for 1 minute.
- Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120°F for rare.
- Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
- FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
- Meanwhile, preheat the broiler.
- Set the skillet over moderately high heat.
- Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
- Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
- Remove the skillet from the heat and swirl in the butter.
- Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
- Broil the mushrooms for 3 minutes, or until browned.
- Rotate the baking dish as necessary.
- Carve the roast into 4 thick slices and serve with the stuffed mushrooms.
- Pass the sauce at the table.
- Serve with a green vegetable, potatoes if desired, & loaf of crusty Italian bread.
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