Sirloin Strip Roast With Roquefort Mushrooms

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 16 large white mushrooms, stemmed
• 3 tablespoons dry white
• 3 tablespoons olive oil
• salt
• fresh ground pepper
• 1/2 cup water
• 2 ounces roquefort cheese
• 2 tablespoons heavy cream
• 2 large anchovy fillets, minced
• 1 large garlic clove, minced
• 1 teaspoon dijon mustard
• 1/4 cup fresh breadcrumb
• 2 1/4 lbs sirloin strip roast
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon cold unsalted butter

Recipe

• 1 mushrooms:.
• 2 preheat the oven to 450°f
• 3 in a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the and 2 tablespoons of the olive oil.
• 4 season with salt and pepper.
• 5 turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
• 6 pour the liquid into a glass measuring cup.
• 7 turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
• 8 transfer the mushrooms to a large plate.
• 9 set the baking dish over moderately high heat and when it starts to smoke, add the water.
• 10 bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
• 11 pour the liquid into the measuring cup.
• 12 return the mushroom caps to the baking dish, stemmed side up.
• 13 in a bowl, combine the roquefort with the cream, anchovies, garlic and mustard.
• 14 stir in the bread crumbs and season with salt and pepper.
• 15 stuff each mushroom cap with a heaping teaspoon of filling.
• 16 sirloin roast:.
• 17 season the sirloin roast with salt and pepper.
• 18 set a large ovenproof skillet over moderately high heat for a few minutes.
• 19 add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
• 20 cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
• 21 turn the roast fat side up and cook for 1 minute.
• 22 roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120°f for rare.
• 23 transfer the meat to a carving board and let rest for at least 10 minutes before carving.
• 24 finishing touches for roast & mushrooms:.
• 25 meanwhile, preheat the broiler.
• 26 set the skillet over moderately high heat.
• 27 add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
• 28 add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
• 29 remove the skillet from the heat and swirl in the butter.
• 30 season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
• 31 broil the mushrooms for 3 minutes, or until browned.
• 32 rotate the baking dish as necessary.
• 33 carve the roast into 4 thick slices and serve with the stuffed mushrooms.
• 34 pass the sauce at the table.
• 35 serve with a green vegetable, potatoes if desired, & loaf of crusty italian bread.