Not Quite a Pot Roast, But Why Should it Be?

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Make Not Quite a Pot Roast, But Why Should it Be?

We all love and look forward to a very comforting meal of pot roast with all the fixings when the weather is chilly, but let's change it up a bit.  With a rich, tender beef sirloin and wonderfully crisp roast potatoes, get ready for an epic roast dinner.  This recipe takes it to the next level with a deliciously creamy mushroom and brandy sauce, flavored with tarragon, thyme and red wine.

Roast Sirloin of Beef with Mushrooms, Brandy and Roasted Potatoes

Serves 6

Total time:  2 hours, 30 minutes

Ingredients

Beef

4 1/2 lb of sirloin of beef

1/2 stick (2 oz) of unsalted butter

1 bulb of garlic, halved length ways

1/4 bunch of thyme

1/4 bunch of rosemary

2 tbsp of vegetable oil

1 tsp salt

1/2 tsp black pepper, freshly ground

Potatoes

1 lb of roasting potatoes, halved (I use gold or Yukon potatoes)

1/2 tsp paprika

1/2 bunch of thyme

4 tbsp of vegetable oil

1 tsp sea salt

Sauce

2 onions, peeled and sliced

8  oz of button mushrooms, sliced

1/4 bunch of thyme, tied with string*

1 garlic clove, crushed

2 cups of brandy

6 3/4 fl oz of red wine

1/4 bunch of tarragon, tied with string

1 cup of chicken stock

1 cup oz of crème fraîche/heavy cream

1/4 bunch of tarragon, leaves chopped*

1 tbsp of vegetable oil

1/2 tsp salt

1/2 tsp black pepper, freshly ground

*(1 bunch is the proportion typically already packaged at your grocer. 1 ounce or approximately 48 sprigs) 

Directions

The Sauce

Heat the vegetable oil in a large saucepan over a moderate to high heat. Add the onions, pepper, mushrooms, thyme and garlic, then cook until soft and lightly browned.

Add the brandy, red wine and the tied bunch of tarragon and reduce to a syrup. Add the chicken stock and simmer gently to reduce by half.

Remove the thyme and tarragon, mix in the crème fraiche/heavy cream and the chopped tarragon leaves. Taste and adjust the seasoning if necessary.

The Potatoes

Preheat the oven to 425°F. 

Put all the ingredients, thyme, salt and paprika into a roasting pan, making sure the potatoes are well coated in oil, and roast in the oven for 45 minutes or until golden.

The Beef

In the meantime, heat the vegetable oil in an ovenproof frying pan big enough to fit the sirloin. Season the sirloin all over and, when the oil is very hot, gently brown all over making sure that the time on each side is the same insuring an all over even cooking.

Add the butter, garlic and herbs and allow the butter to foam. Spoon it over the meat to baste, turning often, for 5 minutes. Put the entire frying pan into the oven along with the potatoes as they continue to roast and turn the sirloin over every 5 minutes, basting with the butter.

Remove after 15 minutes for rare, 22 minutes for medium and 30 minutes for well done. These timings are a guideline, always check the internal temperature of your meat with a probe to make sure it's done the way you want it. Allow to rest for 10-15 minutes before carving.

Carve the meat and place on individual serving plates. Drizzle generously with the sauce, and place a few potatoes on the plate.  Your choice of vegetable and almost any one of them would be delicious.....Instead of green beans or asparagus, how about roasted cherry tomatoes for flavor and color! 

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