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Sirloin Strip Roast with
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Sirloin Strip Roast with
Roquefort Mushrooms
Food & Wine Archives

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4 servings

16 large white mushrooms (about
1 pound), stemmed
3 tablespoons dry white wine
3 tablespoons olive oil
Salt and freshly 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
3/4 cup fresh bread crumbs
One 2 3/4-pound sirloin strip roast
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon cold unsalted butter

 1. Preheat the oven to 450 degrees F. In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil. Season with salt and pepper. Turn the caps stemmed side down and roast for 10 minutes, or until they release their
liquid. Pour the liquid into a glass measuring cup. Turn the mushrooms
and roast for 10 minutes longer, or until well browned on the bottom.
2. Transfer the mushrooms to a large plate. Set the baking dish over moderately high heat and when it starts to smoke, add the water. Bring
to a boil, scraping up the browned bits on the bottom, and simmer until
the water reduces by half, about 3 minutes. Pour the liquid into the
measuring cup.
3. Return the mushroom caps to the baking dish, stemmed side up. In a
bowl, combine the Roquefort with the cream, anchovies, garlic and
mustard. Stir in the bread crumbs and season with salt and pepper.
Stuff each mushroom cap with a heaping teaspoon of filling.
4. Season the sirloin roast with salt and pepper. Set a large ovenproof
skillet over moderately high heat for a few minutes. Add the remaining
1 tablespoon of olive oil and when it starts to smoke, add the roast, fat
side down. Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side. Turn the roast fat side
up and cook for 1 minute.
5. Roast the sirloin in the oven for about 20 minutes, or until an instant-
read thermometer inserted in the thickest part registers 120 degrees F
for rare. Transfer the meat to a carving board and
let rest for at least
10 minutes before carving.
6. Meanwhile, preheat the broiler. Set the skillet over moderately high
heat. Add the balsamic vinegar and bring to a simmer, scraping up the
browned bits from the bottom of the skillet. Add the soy sauce and the
reserved mushroom liquid and boil for 3 minutes.
7. Remove the skillet from the heat and swirl in the butter. Season the
sauce with salt and plenty of pepper and pour it into a warmed gravy
boat. Broil the mushrooms for 3 minutes, or until browned. Rotate
the baking dish as necessary. Carve the roast into 4 thick slices and
serve with the stuffed mushrooms. Pass the sauce at the table.


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