King Mushrooms & Roasted Sirloin


  • 3k       Sirloin, uncut as a whole piece
  • 4         King Mushrooms, halved
  • 200g  Swiss Brown Mushrooms
  • 15        Cippolini onions or shallots, peeled
  • 100g   Butter
  • ½b     Thyme

Sauce Ingredients

  • 1l         Beef Stock
  • 400m Red Wine (Dry)
  • 1          Onion, halved
  • ½b     Thyme
  • 1          Carrot
  • 200g  Bacon, chopped
  • 1          Bayleaf
  •             Butter, chopped


Sauce Method

  • Heat a heavy pot, add some oil and sauté off the bacon, any beef trim, onion, carrots, and thyme, you are looking to caramelize the ingredients, though not BURN!
  • Once all golden brown, and the aroma hits you in the face, add the red wine and de-glaze the pot.
  • Allow to simmer down to just below half the liquid volume prior to adding the stock.
  • Add the bayleaf, bring to a simmer and allow to reduce to half.


  • Season the beef with salt, then seal off in a hot pan with some oil till sealed on all sides.
  • Place in a tray in a pre-heated oven at 90c for approximately 1 hour. For medium rare you are looking for an internal temperature of 54c, which you measure through a probe thermometer.
  • Brown the onions in a hot pan with a little oil till well caramelized, add the pad to the oven and cook till tender.
  • Once the beef is cooked, remove from the oven and allow to rest for 20 minutes.
  • Sauté off the mushrooms in oil butter and thyme.
  • Strain your sauce through a fine sieve,, add to the heat and reduce till you obtain a thicker consistency, approx. half. Then add a little gastric (50%vinegar (WW) & 50% sugar, boiled) and finally whisk in your butter.
  • Slice the well-rested beef, and arrange on a platter or deep serving dish, scatter the onions on top. Arrange the mushrooms around the center, and either serve the sauce on the side or added to the dish.

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