Porcini-buttered roast beef sirloin with pickled peppercorn sauce - Good Food Middle East
Carve this rolled sirloin at the Christmas dinner table. The porcini butter adds a fabulous umami note, and pickled peppercorns cut through the creamy sauce
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Ingredients
- 2kg boneless sirloin, rolled and tied
- 10g dried porcini mushrooms
- 1 tsp black peppercorns
- 50g unsalted butter, softened
- 2 tbsp rapeseed or vegetable oil
- 6-8 shallots, peeled and trimmed
- 2 tbsp green peppercorns
- 4 tbsp sherry vinegar
- 2 large shallots, finely chopped
- 250ml beef or vegetable stock
- 200ml double cream
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