Striploin Roast Beef with Creamy Crushed Potatoes and Mushroom

 

INGREDIENTS                                                                        

  • 4kg striploin beef

  • 50g Dijon mustard

  • 5g fresh chopped thyme

  • 6g fresh rosemary chopped

  • 6g sage

  • 4kg desiree potatoes

  • 300ml cream

  • 1tsp smoked paprika

  • ½ bunch parsley

  • 400g sliced onion

  • 20g garlic + 10g

  • 400g portobello mushroom

  • 1Tbsp corn flour

  • 25g capers

  • 400ml beef stock

  • 1Tbsp caramelized balsamic vinegar

 

METHOD

  1. Preheat oven to 170°C

  2. Remove meat from the fridge and let out for approx. 1hr before cooking, pat dry and rub with salt and pepper.

  3. Cut the potatoes into quarters and place them in a pot with salted water, bring to the boil and turn down to medium heat, let simmer for approx. 20min until cooked and soft.

  4. Meanwhile, slice the onions, sliced the garlic, chop the rosemary and chop the thyme.

  5. In a large frying pan, drizzle oil and sauté the onion, half of the garlic and thyme until golden. Add half of the mushrooms and cook for 5min, then add the other half and cook for approx. 5min, add the stock and the caramelised balsamic, bring to the boil and turn down to medium, season with salt and pepper and cook for further 10min. in a small bowl mix the cornflour and ¼ cup of hot water, mix well using a whisk making sure there are no lumps, slowly add to the mushroom sauce stirring at the same time until thickened. Set aside and keep warm.

  6. In a frying pan on high heat, drizzle olive oil and sear the beef for approx. 2 min on each side until golden brown, remove from pan and rub well with mustard and rosemary, place on a baking tray lined with baking paper and put in the oven for 45min. Remove from oven and let rest for at least 15min.

  7. Drain the potatoes and on the same pot add the cream and the paprika, bring o the boil and turn down to low, put the potato back in the pot and stir with the cream until well combined. Meanwhile, squeeze out the water from the capers and in a small frying pan drizzle olive oil and sauté the garlic and capers until crispy and golden. Garnish crushed potatoes with crispy garlic and capers.

  8. Slice beef as desire and serve with mushroom sauce and crushed potatoes.

Styling by Kayla Cameron. Visit her site here & Instagram here.

Photography by Bonnie Coumbe. See her site here & Instagram here.