Porcini-buttered roast beef sirloin with pickled peppercorn sauce recipe | Good Food
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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Cooking tools:
- Roasting pan
- Flameproof roasting tin
- Skillet
- Oven
- Stove
- Mixing bowl
- Paper towel
- Blender
- Spice grinder
- Tongs
- Instant-read thermometer
- Warm platter
- Carving board
- Pitcher
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- Fine-mesh sieve
- Kitchen scale
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Chef's knife
- Cutting board
- Saucepan
- Kitchen towel
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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