The rich mushroom and brandy sauce and the sirloin cut of beef make this recipe perfect for a special occasion. It would also make a delicious Sunday dinner, as well as provide some excellent leftovers for the next day. For the perfect accompaniment try this fantastic Yorkshire pudding recipe. [link tohttp://www.greatbritishchefs.com/recipes/yorkshire-pudding-recipe]
Ingredients:
Beef
2 tbsp of vegetable oil
2kg of sirloin of beef
1 tsp of salt
0.5 tsp of freshly ground black pepper
50g of unsalted butter
1 bulb of garlic, halved lengthways
1/4 bunch of thyme
1/4 bunch of rosemary
Sauce
1 tbsp of vegetable oil
2 onions, peeled and sliced
0.5 tsp of freshly ground black pepper
250g of button mushrooms, sliced
1/4 bunch of thyme, tied with string
1 garlic clove, crushed
400ml of brandy
200ml of red wine
1/4 bunch of tarragon, tied with string
250ml of chicken stock
200g of crème fraîche
1/4 bunch of tarragon, leaves chopped
0.5 tsp of salt
1. Heat the vegetable oil in a large saucepan over a moderate to high heat. Add the onions, pepper, mushrooms, thyme and garlic, and cook until soft
2. Add the brandy, red wine and the bunch of tarragon and reduce to a syrup. Add the chicken stock and simmer gently to reduce by half.
3. Remove the thyme and tarragon, mix in the crème fraiche and the chopped tarragon leaves. Adjust the seasoning if necessary. Leave to cool and reheat when needed.
4. Preheat the oven to 220°C/Gas mark 7. Heat the vegetable oil for the beef in an ovenproof frying pan or baking tray big enough to fit the sirloin. Season the sirloin with the salt and pepper and, when the oil is very hot, gently brown all over.
5. Add the butter, garlic and herbs and allow the butter to foam. Spoon it over the meat to baste, turning often, for 5 minutes. Put the entire frying pan into the oven and turn the sirloin over every 5 minutes, basting with the butter.
6. Remove after 15 minutes for rare, 22 minutes for medium and 30 minutes for well done. Allow to rest for 10 minutes before carving.
7. Carve the meat and place on individual serving plates. Drizzle generously with the sauce.
Recipe Courtesy of Great British Chefs
