Recipe: Oven-Roasted Top Sirloin with Truffled Mushroom and Brandy Sauce
An exceptional dish that will impress any dinner guest
Roast
- 2 kg Olliffe top sirloin roast (please call ahead to ensure this cut is ready for you)
- 50 ml Bioitalia extra virgin olive oil
- 75 gr Amos’ steak spice
Truffled Mushroom and Brandy Sauce
- 50g of Cows Creamery salted butter (diced)
- 125g shallots (thinly sliced)
- 250g cremini mushrooms (thinly sliced)
- 25g garlic (minced)
- 30 ml Royal Command black truffle oil
- 60g Olliffe red wine jus
- 40 ml brandy
- 500 ml heavy cream
- 50g Dennis’ hot horseradish
- 20g fresh tarragon (chopped) or 10g dried tarragon
- Salt and pepper to taste
- Preheat your oven to 350°F and place a small metal container of water inside (this will create some moisture/steam).
- Rub your roast with olive oil and add as much steak spice as you’d like.
- Roast your beef in the oven until the sirloin reaches an internal temperature of 123F (this results in a nice medium rare). Remember, it is always best to assess the doneness of a roast by temperature versus time!
- Once your desired temperature has been achieved, remove your roast from the oven and tent with tinfoil to rest for 15 minutes. While the meat rests, make your sauce.
- Bring a heavy bottomed sauce pan to high heat and add in the butter, truffle oil and shallots. Cook out for 5 minutes.
- Add in the sliced mushrooms and cook for another 5 minutes.
- Add in the garlic and cook for 1 minute. Never add the garlic too early as it will burn and turn the sauce bitter.
- Add in the brandy and red wine jus and reduce for a minute.
- Finish with heavy cream, tarragon and horseradish. Allow to reduce till cream thickens to a sauce consistency.
- Season to taste with salt and pepper.
Serve your roast thinly sliced over oven-roasted vegetables and mashed potatoes or buttered egg noodles. Top with your truffled mushroom brandy sauce and enjoy while still hot.