Roast sirloin of beef with mushroom & Madeira sauce and beef dripping chips

Name: Roast sirloin of beef with mushroom & Madeira sauce and beef dripping chips
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 6
Ingredients: 1 pack No.1 British Dry Aged Bone-In Sirloin of Beef (typical weight 1.4kg); 1 kg olive oil, plus more if needed; 1 kg floury potatoes (such as Maris Piper), skin-on, cut into 1cm chips

This is a real showstopper of a dish – the sauce has fantastic depth of flavour from the dried mushrooms, Madeira and proper beef stock.

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Serves6
CourseMain meal
Prepare15 mins
Cook1 hr 50 mins
Total time2 hrs 5 mins

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1 pack No.1 British Dry Aged Bone-In Sirloin of Beef (typical weight 1.4kg)
1kg olive oil, plus more if needed
1kg floury potatoes (such as Maris Piper), skin-on, cut into 1cm chips

For the sauce

20g Cooks' Ingredients Dried Porcini Mushrooms
1 tbsp Essential Olive Oil
200g No.1 Woodland Mushrooms, roughly chopped
25g unsalted butter
2 echalion shallots, finely diced
2 tsp plain flour
1 large clove garlic, crushed
175ml Madeira, plus an extra 50ml splash
500ml pouch beef stock
2 sprig/s thyme
2 tbsp double cream

Preheat the oven to 180°C, gas mark 4. Heat a large, heavy-based frying pan on high. Avoiding the peppered sides, rub the beef with the oil and season with salt. Sear the unpeppered sides for 3 minutes each side, until golden and caramelised, then set the pan aside. Transfer the beef to a shallow roasting tin and roast for 50 minutes for medium-rare or 1 hour for medium.
When the beef has 10 minutes left to cook, boil the chips for 5 minutes in salted water, then drain and steam dry for a few minutes. Move the beef to a board and wrap in foil, leaving the juices in the pan. Increase the oven temperature to 200°C, gas mark 6.
If the beef roasting tin is large enough to fit all the potatoes in a single layer, use that – if not, scrape the cooking juices into a larger tin. Toss the potatoes in the fat and juices until completely coated. Add a drizzle more oil if needed. Roast for 50 minutes, turning once, until crisp and golden.
For the sauce, soak the porcini in 200ml just-boiled water for 10 minutes, then drain, reserving the liquid. Meanwhile, put the steak pan back over a high heat, add 1 tbsp oil and fry the mushrooms for 5 minutes. Season with salt and stir occasionally until golden. Remove to a plate. Lower the heat to medium (see tip).
Add the butter, then soften the shallots for 5 minutes, stirring often. Stir in the flour and garlic and cook for 2-3 minutes, then add the soaked mushrooms and fry for 2 minutes more. Increase the heat, add the Madeira and let it reduce almost completely. Pour in the stock, thyme sprigs and reserved mushroom liquid, bring to the boil, then simmer for 12-14 minutes, until reduced by half. Stir in the sautéed mushrooms and cream, allow to bubble for 2 minutes, then add the extra Madeira. Check the seasoning.
Keep the sauce warm while the chips finish cooking. Carve the beef into thin slices, according to pack instructions. Serve with the chips and the sauce poured over, with green veg or salad, if liked.