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Roast sirloin served with a fricassée of girolle mushrooms in a red wine sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
From Chefs: Put Your Menu Where Your Mouth Is
Try something new for Sunday lunch with our recipe for roast beef with mushrooms and a red wine gravy.

Method


  1. Preheat the oven to 220/425F/Gas 7.

  2. For the red wine sauce, place the beef bones into a roasting tray and roast in the oven for 45 minutes or until browned all over.

  3. Remove from the oven and place in a large pan with the chopped onion, carrot and celery. Pour in the red wine and chicken stock, bring to a very low simmer for two hours. Strain the sauce and place back in a pan. Simmer until the sauce is a syrupy consistency. Season with salt and pepper, and whisk in the butter to add shine.

  4. Preheat the oven to 180C/350F/Gas 4.

  5. For the roast beef, place the beef in a deep baking tray, drizzle with olive oil then season well with salt and pepper. Place in the oven and roast for 35-40 minutes then remove from the oven and place on a rack and allow to rest.

  6. For the mushrooms, heat the butter and oil in a large frying pan until foaming, then add the mushrooms, frying until lightly browned. Season with salt and pepper and stir through the parsley.

  7. For the potatoes, add the potatoes to a pan of boiling water and simmer for five minutes until par-boiled. Drain.

  8. Place the drained potatoes into a large pan with the cream and garlic. Simmer gently until the potatoes are tender, then season with salt and white pepper.

  9. For the beans, heat a little butter in a frying pan. Add the shallot and cook for a minute then add the beans. Fry for 1-2 minutes until warmed through, then season with salt and pepper.

  10. To serve, carve the beef into thin slices and serve with the mushrooms, potatoes and green beans. Finally drizzle with a little of the red wine sauce.

Ingredients

For the red wine sauce

  • 1kg/2lb 4oz beef bones
  • 1 carrot, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 onion, roughly chopped
  • 1 x 750ml bottle red wine
  • 1 litre/1¾ pint chicken stock
  • salt and freshly ground black pepper
  • 1 tbsp butter

For the roast beef

  • 800g/1lb 12oz sirloin, in a piece
  • olive oil

For the mushrooms

  • 200g/7oz wild mushrooms
  • 1 tbsp olive oil
  • 40g/1½oz butter
  • 2 tbsp chopped parsley

For the potatoes

  • 8 medium waxy potatoes, peeled and turned
  • 1.2 litres/2 pints double cream (enough to cover)
  • 6 garlic cloves, peeled

For the beans

  • 25g/1oz butter
  • 1 shallot, finely chopped
  • 200g/7oz green beans, trimmed, blanched and refreshed

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