Porcini Buttered Roast Beef Sirloin With Pickled Peppercorn Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORCINI-RUBBED BEEF RIB ROAST



Porcini-Rubbed Beef Rib Roast image

Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive dry-aged beef.

Provided by Anna Stockwell

Categories     Christmas     Christmas Eve     Beef     Roast     Mushroom     Wheat/Gluten-Free

Yield Serves 8-10

Number Of Ingredients 6

1/3 cup dried porcini mushrooms (about 1/2 ounce)
2 tablespoons kosher salt
1 tablespoon whole black peppercorns
1 teaspoon marjoram or oregano leaves
1 (4-rib) bone-in rib roast (about 10 pounds)
Flaky sea salt and Horseradish-Yogurt Sauce (for serving; optional)

Steps:

  • Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).
  • Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.
  • Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5-10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.
  • Do Ahead
  • Rub can be made 1 day ahead; store in an airtight container at room temperature.

PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE



Porcini-Crusted Beef Tenderloin with Truffle Butter Sauce image

Provided by Alexis Touchet

Categories     Beef     Mushroom     Roast     Christmas     Dinner     Meat     Beef Tenderloin     Winter     Christmas Eve     Butter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 to 12 servings

Number Of Ingredients 12

1 (6- to 6 1/2-pound) whole beef tenderloin, trimmed of fat, silverskin, and the chain (see Cooks' Notes); or a 5- to 5 1/2-pound well-trimmed tenderloin roast
Salt
Freshly ground black pepper
4 tablespoons olive oil, divided
1/2 ounce (about 1/2 cup) dried porcini mushrooms, ground to a powder in a blender
1/4 cup (2 ounces) black-truffle butter, softened
1/4 cup all-purpose flour
1 pound crimini (baby bella) mushrooms, trimmed and quartered into wedges
3 cups beef stock or low-sodium broth, divided
1/2 cup chopped scallion greens
Special Equipment
Kitchen string; large heavy roasting pan; instant-read thermometer

Steps:

  • Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
  • Heat oven to 350°F with rack in middle.
  • Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
  • Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
  • Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
  • Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
  • Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
  • Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
  • Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
  • Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
  • Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.

PORCINI BUTTER



Porcini Butter image

Categories     Condiment/Spread     Dairy     Mushroom     Easter     Vegetarian     Father's Day     Winter     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 4

1 garlic clove
1/2 cup dried porcini mushrooms
1/2 cup boiling-hot water
1 stick (1/2 cup) unsalted butter, softened

Steps:

  • Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
  • In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
  • Variations:
  • Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
  • • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
  • • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
  • • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST



Mississippi Roast - Slow Cooker Pepperoncini Pot Roast image

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

Provided by Pokerman11

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 6

Number Of Ingredients 5

1 (4 pound) beef chuck roast
¼ cup butter
5 pepperoncini peppers
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet dry au jus mix

Steps:

  • Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
  • Cook on Low for 8 hours.

Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg

PEPPERCORN ROAST BEEF



Peppercorn Roast Beef image

We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 15

3 cloves garlic, coarsely chopped
kosher salt to taste
1 tablespoon olive oil
1 (3 pound) beef tri-tip roast at room temperature, trimmed
2 teaspoons kosher salt, or to taste, divided
1 tablespoon whole black peppercorns, coarsely ground
1 tablespoon whole white peppercorns, coarsely ground
1 tablespoon whole green peppercorns, coarsely ground
1 tablespoon whole pink peppercorns, coarsely ground
1 tablespoon butter
1 ⅓ tablespoons all-purpose flour
3 cups rich veal stock
1 pinch salt, or to taste
1 pinch cayenne pepper, or to taste
1 tablespoon balsamic vinegar

Steps:

  • Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
  • Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
  • Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
  • If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
  • Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
  • Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
  • Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
  • Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
  • Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
  • Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.

Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g

BEEF TENDERLOIN IN CREAMY PORCINI SAUCE



Beef Tenderloin in Creamy Porcini Sauce image

This is a very hearty dish, ideal for a winter dinner. Serve with just the potatoes, or add your favorite veggies: they will taste great with the dried mushroom sauce!

Provided by Cynthia Russell

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
½ cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
½ teaspoon crushed dried thyme

Steps:

  • In a small bowl, soak dried mushrooms in hot water.
  • Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
  • Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
  • Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 30.7 g, Cholesterol 111.7 mg, Fat 35.3 g, Fiber 4.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 245.2 mg, Sugar 1.9 g

More about "porcini buttered roast beef sirloin with pickled peppercorn sauce recipes"

SIRLOIN TIP OVEN ROAST WITH PORCINI MUSHROOM JUS
Nov 28, 2007 Mix oil, thyme and pepper into garlic paste; rub all over top and sides of roast. Place roast on rack in small roasting pan; add 1-1/2 cups (375 mL) water. Roast in 500°F …
From canadianliving.com


PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED …
The next day, pat the beef dry with kitchen paper, cover loosely, and leave for 1 hr at room temperature – this helps to ensure perfectly cooked meat later. Put the dried porcini mushrooms and black peppercorns in a small blender or spice …
From master-recipes.com


PORCINI-RUBBED BEEF TENDERLOIN WITH ROASTED PORTOBELLO …
teaspoon each kosher salt and ground pepper. Roast for 15 minutes. Remove the pan from the oven, stir the mushroom mixture and set the rack with the tenderloin in the pan. Roast until the …
From content.ctpublic.org


PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH …
Oct 13, 2011 Using the same skillet from browning the meat, add 1 tablespoon butter, shallots and chopped porcini. Sauté over medium heat until shallots are translucent, about 2 minutes. Add port wine, scraping up any brown bits in the …
From food52.com


PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED PEPPERCORN SAUCE
The night before, prepare the peppercorns for the sauce. Put the green peppercorns and vinegar in a small bowl, cover and leave at room temperature ov... Skip to content. Search. Search. …
From thecookbook.pk


PORCINI-RUBBED ROAST BEEF RECIPE | JEFF MAURO - FOOD …
Rub the entire roast with the porcini rub, wrap in plastic and let it sit in the fridge overnight. Preheat the oven to 225 degrees F. Position a wire rack over a baking sheet. Heat a large skillet ...
From foodnetwork.com


PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED PEPPERCORN SAUCE ...
Save this Porcini-buttered roast beef sirloin with pickled peppercorn sauce recipe and more from BBC Good Food Magazine, Christmas 2020 to your own online collection at …
From eatyourbooks.com


PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED PEPPERCORN SAUCE ...
Ingredients Ingredients 2kg boneless sirloin, rolled and tied 10g dried porcini mushrooms 1 tsp black peppercorns 50g unsalted butter, softened 2 tbsp rapeseed or vegetable oil 6-8 shallots, …
From thecookbook.pk


PORCINI BUTTERED ROAST BEEF SIRLOIN WITH PICKLED PEPPERCORN SAUCE ...
Preheat oven to 325° Trim fat from roast. If desired, tie roast with kitchen twine every 1-1/2 to 2 inches to help beef maintain shape while cooking. In a small bowl, combine brown sugar, …
From tfrecipes.com


PEPPERED BEEF ROAST WITH HORSERADISH SAUCE RECIPE
1 day ago For medium-rare, roast uncovered about 1 3/4 hours or until thermometer reads 135°F. Remove from oven and cover loosely with foil; let stand 15 to 20 minutes until …
From bettycrocker.com


PERFECT POT ROAST WITH PICKLED ONIONS RECIPE | BON …
Sep 14, 2022 Preparation. Step 1. Season 3 lb. boneless beef chuck roast, cut into 6 pieces (about 8 oz. each), generously on all sides with some kosher salt, then freshly ground black pepper.Place in an ...
From bonappetit.com


PEPPERCORN SIRLOIN ROAST BEEF - TASTES OF LIZZY T
Dec 6, 2016 This peppercorn sirloin roast baked up perfectly. It has a simple 3 ingredient rub on top made of Dijon mustard, garlic and crushed peppercorns. I had a peppercorn crusted sirloin roast beef at a restaurant nearly 8 years ago. …
From tastesoflizzyt.com


BEEF AND PORCINI POT ROAST WITH CELERIAC MASH
Step 1. Preheat oven to 160°C/Gas 3. In a heavy casserole, brown the beef on all sides in the olive oil, and season. Step 2. Throw in the cloves of garlic, herbs and wine and bring to the boil before placing on a tight lid and transferring to the …
From riverford.co.uk


ROSEMARY-PEPPER BEEF RIB ROAST WITH PORCINI JUS RECIPE
Dec 19, 2019 Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes.
From foodandwine.com


PAN SEARED STEAK WITH PORCINI AND HERB BUTTER - THE
Feb 3, 2016 I use this method for all the steaks I cook, whether it’s a filet mignon, sirloin, or a beautifully marbled ribeye! One of my favorite pairings with a nice pan seared steak is a flavorful mushroom and onion combo. So for this …
From thechunkychef.com


PORCINI-BUTTERED ROAST BEEF SIRLOIN WITH PICKLED …
Spoon 2 tbsp of the rendered fat over the beef and reserve any leftover fat for making yorkshires. Arrange the shallots around the beef, turning to coat them in the fat. Roast for 20 mins, then dot the porcini butter all over the beef and …
From bbcgoodfoodme.com


Related Search