Roasted Sirloin Strip of Beef with Madeira-Mushroom Sauce

Name: Roasted Sirloin Strip of Beef with Madeira-Mushroom Sauce
Cuisine: French
Ingredients: 1 whole sirloin strip of beef, fat and silverskin removed; 2 tablespoons light olive oil; 2 cloves garlic, very finely chopped; ¼ cup chopped fresh Italian parsley leaves; Salt; Pepper from the mill; 3 cups Primary Veal Stock; 2 tablespoons unsalted butter; ½ pound each chanterelles and black chanterelles, cleaned and quartered; ½ pound each chanterelles and black chanterelles, cleaned and quartered; 1 pound fresh boleti or shiitake mushrooms, cleaned and diced into ½-inch cubes; 1 pound fresh boleti or shiitake mushrooms, cleaned and diced into ½-inch cubes; 2 tablespoons Sercial Madeira or fino sherry; 2 tablespoons Sercial Madeira or fino sherry

Preparation info

FCR—
10 to 12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe can also be executed with a completely defatted rib roast or tenderloin of beef, each roasted at 400°F.

The boneless strip loin of beef—cut IMPS No. 176 strip loin boneless—also known as sirloin strip, is an expensive roast and can be bought from a supermarket or a butcher. It can be roasted at 400°F either with its fat covering on or, as in this recipe, completely stripped of its fat. A whole strip, once defatted and roasted, will serve about twelve people, half a roast

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method