Sirloin Strip Roast With Roquefort Mushrooms Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
• Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
• When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
• Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
• Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
• Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
• Yield: 4 servings

Steps:

• Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
• Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.

Steps:

• MUSHROOMS:.
• 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.
• SIRLOIN ROAST:.
• 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.
• FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Steps:

• Place a heavy skillet, large enough to hold the roast, in the oven. Preheat the oven to 500 degrees.
• Sprinkle the meat liberally on all sides with salt and pepper. Place in the hot pan, with top (fatty) side down. Ten minutes later, turn and roast with the fatty side up. After 10 more minutes, turn and roast for 5 minutes on each side. The total cooking time is 30 minutes for meat to brown nicely all over.
• Test with a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends. When it registers 120 degrees, meat will be rare to medium-rare. Cook longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.
• Let roast rest 5 to 10 minutes, then carve and serve with its juices, or with a simple pan sauce (see article).

Steps:

• Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.