Slow roast sirloin of beef, fricassee of snails and girolles, sauce bordelaise.

Mark Poynton

Mark Poynton

13th December 2010

Slow roast sirloin of beef, fricassee of snails and girolles, sauce bordelaise.

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This recipe from restaurant Alimentum Cambridge serves x4

Ingredients

  • 4 x 180g steaks contra fillet style
  • 50ml olive oil
  • Salt and pepper
  • 12x English snails cooked and sliced
  • 200g pickled girolles
  • Chopped parsley
  • 1 tspn finely diced confit shallot and garlic
  • 200g braised beef shin cut into lardons
  • 2 pieces of bone marrow sliced into 12 pieces
  • red wine sauce ( 1 litre reduced beef stock, 250 ml reduced brown chicken stock,1 shallot sliced, 1 stick of celery sliced, 1 tblspn tomato puree, 150ml red wine vinegar, 1 sprig of each parsley, tarragon and thyme, 1 bottle of red wine reduced by 2/3)

Method

Method
For the red wine sauce caramelise the shallot and celery add the tom puree and cook for 1 min deglaze with the red wine vinegar and reduce until sticky add the 2 stocks and bring to the boil add the herbs and simmer for 20 mins pass through a chinios and a double layered muslin cloth bring back to the boil skim and reduce to the correct consistency
Season and sous vide the sirloins with the olive oil cook in a water bath @57’c for 35 mins
Gently heat the confit shallot and garlic add the snails and girolles taste for seasoning take of the heat and add the parsley
Bring the red wine sauce to the boil add the beef shin and season
To serve take the beef out of the cooking bags and season again then seal off on all edges until caramelised, reheat the fricassee, bring the sauce back to the boil and drop in the bone marrow remove from heat
Slice the beef into 3 pieces and place laying against each other add a line of the fricassee next to the beef and to finish pour the sauce over and around the beef,