Since it’s officially September, and although it will still be warm here for awhile, I’ve fully embraced the spirit of fall! …and in the spirit of fall I decided to go with a tasty sirloin strip roast, paired with some decadent stuffed mushrooms! First off let me say prep work is your friend for this dish… and cast iron.. A cast iron skillet that is. I use Lodge, it’s reasonably priced and stands the test of time. (although I think most cast iron does, hahaha) Not only does a well seasoned skillet add so much extra flavor, it provides a little iron boost! So bust that heavy skillet out and let’s make this delicious strip sirloin roast!
…. I don’t know about you all..but anchovies are NOT my fave, so to speak… however, when it comes to flavor they add something I’ve never been able to put my finger on… It never tastes fishy…just… Delicious! Again you’ll see I used Bragg’s Liquid Aminos, I use this instead of soy sauce in most cases… I love the taste and a little healthy dose of aminos is always a bonus. Olive oil and balsamic are always personal preference, and I often change it up and try different varieties. Now that we’ve touched on some of the ingredients, let’s get down to brass tacks… The dish!
I started with the mushrooms, which is easy enough… Heads up you will need a baking dish as well as the skillet. The mushrooms will start in skillet and move to dish for final touch of broiling. I would personally salt and pepper the roast, then start the mushrooms. I like to start with meat closer to room temperature about 65 degrees F. Depending on where your broiler is, I say wait to broil mushrooms ‘til the end, broiling is quick and when the oven is at 450 F, no one needs to be in and out.. Too HOT! Mushrooms will take about 20-30 minutes on stove top and then it’s time to cook the meat!
I hadn’t actually ever made a strip sirloin roast before, so I went to a decent butcher to learn about this cut. “What did you find out?”, you ask….Well, I’ll tell you! Basically this is just NY Sirloin before being cut into steak filets… ummm YUM!!!
As you can see there is a deliciously tasty strip of fat on the roast..You’ll start by searing the meat fat side down.. Hence the image. Nothing sears quite like a cast iron skillet.. Mmmmm. When it comes time to make the gravy, the only suggestion I would make is use Worcestershire sauce instead of soy sauce, I think the flavor would be more complimentary. I would pair this lovely dish with asparagus or an arugula salad. This dish is sure to be a crowd pleaser along with your Schlossadler Wine! So pour a glass, raise them up for a toast and enjoy this amazing dish! Bon Appetite & Cheers!
Sirloin Strip Roast with Roquefort Mushrooms Paired with
Languedoc – Grenache/Syrah/Mourvedre/Carignan
- 16-Large white mushrooms (about 1lb. stemmed)
- 3-Tablespoons dry white wine such as ACH
- 3-Tablespoons olive oil
- Salt and freshly ground pepper
- 1/2 –cup of water
- 2-Ounces Roquefort cheese (I used goat, never have been able to stomach bleu!)
- 2-Tablespoons heavy cream
- 2-Large anchovy fillets, minced (Tip: Have someone else mince for you! LOL)
- 1-Large garlic clove, minced (I prefer pressed)
- 1-Teaspoon Dijon mustard
- ¼ – cup of fresh bread crumbs
- 1-2.25 pound sirloin strip roast
- 2-Tablespoons balsamic vinegar
- 1-Tablespoon soy sauce (I would substitute this for Worcestershire sauce)
- 1-Tablespoon cold unsalted butter
- 1-2 Bottles of FHR (For drinking)
- Preheat the oven to 450 degrees F. In a large enameled cast iron (I use Lodge) or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil. Season with salt and pepper. Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid. Pour the liquid into a glass measuring cup. Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
- Transfer the mushrooms to a large plate. Set the skillet over moderately high heat and when it starts to smoke, add the water. Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes. Pour the liquid into the measuring cup.
- Return the mushroom caps to the baking dish, stemmed side up. In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard. Stir in the breadcrumbs and season with salt and pepper. Stuff each mushroom cap with a heaping teaspoon of filling.
- Season the sirloin roast with salt and pepper. Set the large ovenproof skillet over moderately high heat for a few minutes. Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down. Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side. Turn the roast fat side up and cook for 1 minute.
- Roast the sirloin in the oven for about 20-30 minutes, or until an instant-read thermometer inserted in the thickest part registers 120 degrees F for rare. Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
- Meanwhile, preheat the broiler. Set the skillet over moderately high heat. Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Add the soy sauce and reserved mushroom liquid and boil for 3 minutes.
- Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and plenty of pepper and pour into a warmed gravy boat. Broil the mushrooms for 3 minutes, or until browned. Rotate the baking dish as necessary. Carve the roast into slices and serve with the stuffed mushrooms. Pass the sauce and the wine around the table…Cheers!