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Roast Beef With Wild Mushroom And Truffle Sauce Recipe

by Global Cookbook

Ingredients

50 gm dry porcin/ceps rinsed 300 ml dry white wine 50 gm buffer 500 gm fresh chestnut/button mushrooms roughly minced 2 clv garlic peeled and minced

25 gm plain flour 150 ml double cream 4 x rib roast trimmed boned and tied     by the butcher (once boned weighing about 3.3 kg)     truffle oil (preferably white) to taste

Directions

1. For the sauce soak the dry mushrooms in wine for 30 min then strain over a jug.
2. Heat the butter gently fry the fresh mushrooms and garlic for 10 min add in the porcini cook for a further 10 min then increase the heat and add in the flour.
3. Stir well for a minute then add in the soaking liquor and cream.
4. Cook over a low heat stirring for 8 to 10 min till the sauce has thickened a little. Season to taste leave to cold then chill. Reheat gently just before serving and add in a few dashes of truff le oil according to taste.
5. For the beef place the meat (without added fat) in a roasting tin and cook at 230C/450F/Gas Mark 8 for 15 min then reduce to 170C/325F/Gas Mark 3 and continue to cook for 18 min per 500g (for mediumrare) basting a couple of times. Remove to a hot serving dish cover with foil and rest for 15 min before carving and serving with the sauce.
6. Have the beef at room temperature for an hour before cooking.
7. Serves 8

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