Maybe it’s the British in me, but I love steak and mushrooms! I served this lovely Sunday roast with my crispy Roasted Rosemary Potatoes (recipe coming this Friday!), steamed broccoli and gluten-free Yorkshire Puddings. It was my first attempt at the puddings and they need a bit more work before I post the recipe. Though they had the right flavour, they were too dense. The gravy was made with the meat drippings: I made a roux with equal weights of butter and potato flour, then slowly whisked in the drippings, followed by a bit of lactose-free milk until it was the right consistency. YUM!
Roast Sirloin with Mushrooms and Herbs
- 1.5 - 2 lbs top round steak - thick cut
- 2 oz oyster mushrooms
- 1/3 cup butter
- 7 needles fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 12 blades fresh chives
Preheat oven to 300°F
Melt the butter, then process in a blender with all the herbs until smooth. Cool in fridge until firm.
While the herbed butter is cooling, dice the mushrooms
Butterfly the steak: Carefully, without cutting all the way through, slice the steak in half horizontally until just before the edge. Then fold open to lay flat.
Rub butter all over one side of the steak, cover with mushrooms, then roll steak up. Tie with cotton cooking twine like you would a normal roast. Sprinkle all over with salt and pepper
Place steak on a roasting rack (over a tray) and cover with tin foil. Roast until internal temperature is 135°F for medium rare or 145°F for medium.
Let it rest for at least 5 minutes before slicing (to avoid the juices pouring out and drying out your meat).