Sirloin Strip Roast With Roquefort Mushrooms

READY IN: 1hr 30mins
YIELD: 4 steakc




  • 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.
  • 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.
  • 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.