Ingredients
- 1.5kg slab of red meat of your choice (I swear by Rib-Eye but Sirloin's good too)
- 5 sprigs fresh Rosemary, stems removed, leaves only
- 3 sprigs fresh Thyme, stems removed, leaves only
- 1 tablespoon grated lemon zest
- 2 tablespoons table salt
- 1 tablespoon fresh ground black pepper
- 2 tablespoons Dijon Mustard
- 1 packet Swiss Button Mushrooms, washed, sliced
- 10 dried Chinese Mushrooms, soaked until soft, sliced (reserve soaking liquid)
- 1 can tin button mushrooms, sliced
- 2 tablespoons dried Porcini Mushrooms, soaked until soft, sliced (reserve soaking liquid)
- 2 sprigs fresh Thyme, stems removed, leaves only
- 1/4 cup whipping cream
- 1 cup beef stock
- 1 tablespoon all purpose flour
- 1 tablespoon chopped garlic
- 1 tablespoon butter
- 2 tablespoons olive oil
Directions
-
Pat beef dry all over with a kitchen towel. Make salt rub. In a mortar and pestle, bruise thyme, rosemary and lemon zest. Combine together with salt and pepper. Brush meat all over with Dijon mustard then coat with salt rub. Allow beef to rest for 30 minutes in the fridge.
-
Preheat oven to 250c. Place beef in the middle rack of the oven. Roast for 10 minutes then lower temperature to 180c and roast for a further 40 minutes. Once cooked, remove from oven and allow to rest for 30 minutes.
-
Make the sauce. In a saucepan, melt butter and oil. Add garlic and thyme. Fry for 2 minutes then add all mushrooms except the tin button mushrooms. Increase flame and fry until mushrooms begin to shrink in size. Stir in flour. Working quick, whisk in stock and increase heat. Allow mixture to come up to a boil and thicken. Add tin button mushrooms, cream and season.