Roast Sirloin of Beef Forestiere

Roast Sirloin of Beef Forestiere
Recipe by Dana McCauley

Beef, mushrooms and wine sauce is a timeless combination that was enjoyed even a 100 years ago as a second entree option on Titanic's 1st class dinner menu. This dish came together fairly quickly and easily. I enjoyed the sauce's flavour but I had trouble with the consistency. It never quite thickened and I hesitated altering the recipe so I served it more as an 'au jus' with mushrooms rather than a sauce. I also choose to caramelize the pearl onions to give them more flavour. Enjoy!

Makes 6 servings

1/3 cup red wine
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme (or 2 teaspoon dried)
1 small onion, chopped
1 clove garlic, minced
1 2-inch thick sirloin steaks
1/2 teaspoon salt
1/2 teaspoon pepper
12 pearl onions, blanched

2 oz side bacon
2 1/2 cups sliced wild mushrooms
1/2 cup red wine
2 springs fresh thyme
1 bay leaf
1 1/2 cups beef stock or chicken stock
1 tablespoon butter
1/4 teaspoon each salt & pepper

1. In a baking dish, combine wine, vegetable oil, thyme, onion and garlic. Add steak, turning to coat well; cover and marinate for at least 30 minutes or for up to 24 hours in the refrigerator (bring to room temperature 30 minutes before cooking).

2. Remove steak from dish. Season with salt and pepper and place in roasting pan. Roast in 425F oven for 20 minutes; reduce temperature to 375F and continue to roast for 15 minutes for medium wellness. When cooked, remove sirloin and cover with foil, for 10 minutes.

3. Sauce Forestiere: Meanwhile, in a small skillet, cook bacon over high heat for 5 minutes; remove from pan. Drain off all but 2 tablespoon fat; stir in mushrooms and cook, stirring gently, for 3 to 5 minutes. Remove from pan and add to the bacon.

4. Stir in wine, thyme and bay leaf. Bring to a boil; cook for 7 minutes or until reduced to about 2 tablespoons. Reserve. Place roasting pan on medium-high burner. Pour beef stock into pan, stirring, bring to a boil. Simmer for 3 minutes or until it begins to thicken. Stir in reserved wine mixture, butter, mushrooms, bacon and salt. Heat thoroughly, remove the bay leaf and thyme sprigs.

5. Thinly slice sirloin across the grain and serve garnished with onions and sauce.


Jo said...

Sounds delicious. We tend not to make such thick gravies in England.

Unknown said...

I am thinking about making this for my own Blog that would pair with the movie about the Titanic, A Night to Remember. What red wine would you recommend using? Also would it be okay to link your page to mine to show all the beautiful recipes that you created for the Titanic? Thanks for your help!

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