Roast beef with potatoes and mushrooms and sherry sauce supreme

Roastbeef all'inglese

Well Yes I did. I, I don't like the meat and don't eat if you don't have the consistency of a shoe sole and the colour of the Earth after the rain, I made the roast beef! Is, as you can see, came good, that rose to the heart. Obviously, I have not eaten, but my guests to Aye and I must say that I have eaten. This is the traditional roast beef,  accompanied with the inevitable potatoes in pan (cannot submit a roast beef without potatoes) and with a sauce with sherry and mushrooms which alone was worth the whole pot, trust because the recipe is by Michael Roux. I speak of the sauce knowledgeably, because the sauce and potatoes I ate them all. Be warned, though, you need a meat thermometer to understand with certainty the core temperature of the meat: There are various types, Digital, non-digital, to probe and costing too little (Let's say from 20 euros) and are an indispensable tool to measure the temperatures of meat, fish, but also cream and sugar syrups. If you love to cook, It is a purchase that I strongly suggest you do. A roast beef like this, with vegetables and succulent sauce, lends itself well even as the second of feasts, at Christmas or new year: you have the advantage of being able to get everything ready before. There seems little? Alternatively, if you like roast but prefer long cooking, I invite you to try even roast veal stuffed or braised in Barolo


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  • 1 kg beef or Sirloin of beef (boned, specification for roast beef)
  • 3 tablespoons flour
  • 1 tablespoon mustard (powder or cream)
  • salt and pepper
  • half a glass of red wine
  • 40 grams of butter (or extra virgin olive oil)
  • 250 ml chicken stock
  • 50 grams of butter
  • a heaping tablespoon of flour
  • 50 grams of finely chopped mushrooms
  • 50 ml of cream
  • 4 tablespoons Sherry or port
  • salt and pepper
  • 6 large potatoes or 10 medium
  • Fresh Rosemary as required
  • 6 Tablespoons extra virgin olive oil
  • salt and pepper


roast beef

Preheat oven to 230 degrees static. Toast the flour in a pan until lightly yellow, then mix it with mustard powder (or in cream) and sprinkle the roast beef with this mixture on all sides. Tie with kitchen Twine and let it rest for 30 minutes covered with plastic wrap. After this period, carefully Brown the meat on all sides in clarified butter (or in extra virgin olive oil) until you create a compact crust and blued. Put the roast beef in a baking dish with the cooking sauce and bake for 15 minutes, then pour over the meat red wine, lower the temperature of the oven at 210 degrees and continue cooking until, by measuring the temperature at the heart of the meat with a meat thermometer, you don't get to 60 degrees. At this point the roast beef is cooked rare. Remove from the oven, wrap it in aluminum and let it stand at room temperature until it cools enough to be cut easily.

Peel potatoes, wash them, cut them in half and then into quarters lengthwise, put them in a pan with oil and fry over high heat stirring occasionally until they are golden brown, then add salt, pepper, Add the Rosemary and cook covered over low heat until they are cooked.

For the sauce, If you don't have the chicken stock in the freezer or a veal gravy (I know, probably you have not, I'm obsessive compulsive) You can replace it with a stock powder. Then, dissolve over heat 30 grams of butter, Add flour and mix off the heat and then add the chicken stock. Cook over low heat until the sauce thickens, then add the cream and finely chopped mushrooms. Take 10 minutes to Simmons, then add salt and pepper to taste, Add the cold butter and sherry (or the port) and keep warm.

Slice the roast beef into thin slices or thin and serve with the potatoes in a pan and the well-hot sauce. Bon appétit!

THE PAIRINGWe suggest “The Aura”, Chianti Classico Docg, produced by Azienda agricola Querceto di Castellina, in the heart of Chianti in Tuscany: fruity and spicy scents, medium body, soft, with notes of cocoa.

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