Name: The Peach Trees Roasted Sirloin Of Beef Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: British
Ingredients: 4 lbs bone-in sirloin roast (center-cut); 2 tbs olive oil; 2 tbs coarse sea salt; 2 tsp freshly ground black pepper; 1 tbs fresh rosemary, chopped; 1 tbs fresh thyme, leaves; 4 cloves garlic cloves, minced; 2 lbs beef marrow bones (split); 3 tbs unsalted butter; 3 large shallots, finely chopped; 1 medium carrot, finely diced; 1 stalk celery stalk, finely diced; 2 tbs all-purpose flour; 1 cup dry red wine; 3 cups beef stock; 2 sprigs fresh thyme sprig; 1 leaf bay leaf; 1 tsp salt; 0.5 tsp black pepper; 1 lb mixed mushrooms (cremini, shiitake, button), sliced; 2 tbs unsalted butter; 1 tbs olive oil; 4 small shallots, thinly sliced; 2 cloves garlic, minced; 0.5 cup dry red wine; 2 tbs fresh parsley, chopped; 1 tsp salt; 0.5 tsp black pepper; 1 cup all-purpose flour; 3 large eggs

Method

Roasted Sirloin of Beef

1
Bring roast to room temperature
Remove the sirloin from the refrigerator 1 to 2 hours before roasting so it comes to room temperature for even cooking.
2
Preheat and season
Preheat oven to 475°F (245°C). Pat the roast dry with paper towels. Rub olive oil all over the roast, then press on the coarse sea salt, black pepper, chopped rosemary, thyme leaves and minced garlic so they adhere.
3
Sear
Heat a large heavy skillet or roasting pan over high heat until smoking. Place the roast fat-side down and sear 2–3 minutes per side until well browned on all sides (including ends).
4
Roast
Transfer the roast to a roasting pan bone-side down. Roast at 475°F (245°C) for 15 minutes to develop a crust, then reduce oven temperature to 350°F (175°C). Roast until internal temperature reaches 125°F (52°C) for medium-rare (about 12–15 minutes per pound after the initial high-heat period) — for a 4 lb roast expect roughly additional 50–60 minutes. Use a probe thermometer for accuracy.
5
Rest
Remove roast from the oven, tent loosely with foil and rest for 20–25 minutes. Carryover cooking will raise the internal temperature a few degrees. Reserve pan juices for the gravy.

Bone Marrow Gravy

6
Roast marrow bones
While the roast rests (or during last 30 minutes of roasting), place marrow bones on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until marrow is very soft and beginning to brown. Remove marrow from bones with a small spoon and set aside, reserving bones for extra flavor if desired.
7
Sweat vegetables
In a medium saucepan, melt the butter over medium heat. Add the finely chopped shallots, diced carrot and diced celery. Cook gently, stirring, until softened and translucent, about 6–8 minutes.
8
Make roux base
Stir in the flour and cook 1–2 minutes to remove the raw flour taste, stirring constantly until it forms a paste and begins to color slightly.
9
Deglaze
Pour in the red wine, scraping any browned bits from the bottom of the pan (or use pan juices from the roast). Boil gently until wine reduces by half, about 3–4 minutes.
10
Simmer with stock
Add the beef stock, thyme sprigs, bay leaf, and roasted marrow (stirring to dissolve marrow into the sauce). Bring to a simmer and cook gently for 10–15 minutes until slightly thickened.
11
Strain and finish
Remove thyme and bay leaf. Strain the gravy through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Return to low heat, whisk in any reserved pan juices, season with salt and black pepper to taste, and keep warm until serving.

Mushrooms & Red Wine Shallots

12
Cook shallots
In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the thinly sliced shallots and a pinch of salt; cook gently until softened and starting to caramelize, about 6–8 minutes.
13
Add mushrooms
Increase heat to medium-high, add remaining tablespoon butter and the sliced mushrooms. Spread in a single layer and let them brown without stirring for 2 minutes, then stir. Cook until mushrooms are deep golden and any liquid has evaporated, about 6–8 minutes more.
14
Deglaze and finish
Add minced garlic and cook 30 seconds, then pour in 1/2 cup red wine. Scrape up brown bits and simmer until the wine has reduced by half. Stir in chopped parsley, adjust seasoning with salt and pepper, then remove from heat and keep warm.

Yorkshire Puddings

15
Make batter
At least 30 minutes before baking, whisk the flour and salt in a bowl. In a separate bowl, whisk eggs and milk together. Gradually whisk wet mixture into the flour until smooth. Let the batter rest at room temperature for 30 minutes (this helps them rise).
16
Preheat tin
Place a 12-cup muffin tin in the oven and add about 1 teaspoon of oil or beef drippings to each cup. Heat the oven to 425°F (220°C) until the oil is smoking hot, about 10 minutes.
17
Bake
Carefully remove the hot tin, quickly pour batter into each cup (about 3/4 full), and return immediately to the oven. Bake 18–22 minutes without opening the door until the puddings are well risen, golden and crisp. Serve immediately.

Homemade Horseradish Sauce

18
Combine
In a small bowl combine drained prepared horseradish, sour cream, creme fraiche (or mayonnaise), lemon juice, salt and pepper. Stir until smooth.
19
Adjust & chill
Taste and adjust heat with more horseradish or lemon as desired. Stir in chopped chives if using. Chill at least 30 minutes to let flavors meld before serving.

Finishing & Serving

20
Carve and plate
Slice the rested sirloin against the grain into thick slices. Arrange on a platter.
21
Sauce and garnish
Spoon warm bone marrow gravy over the sliced beef or serve on the side. Spoon mushrooms and red wine shallots alongside. Place Yorkshire puddings and a bowl of horseradish sauce on the table. Sprinkle sea salt flakes and chopped parsley over the beef for final garnish.

Roasted Sirloin Of Beef Recipe

Ingredients