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Roast beef with wild mushroom and truffle sauce recipe And Books

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Roast beef with wild mushroom and truffle sauce recipe and books

So you would like to know how to make Roast beef with wild mushroom and truffle sauce recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


roast beef with wild mushroom and truffle sauce

50g dried porcin/ceps rinsed
300ml dry white wine
50g buffer
500g fresh chestnut/button mushrooms roughly chopped
2 garlic cloves peeled and chopped
25g plain flour
150ml double cream
4 rib roast trimmed boned and tied
by the butcher (once boned weighing about 3.3 kg)
truffle oil (preferably white) to taste

For the sauce soak the dried mushrooms in wine for 30 minutes then strain over a jug.
Melt the butter gently fry the fresh mushrooms and garlic for 10 minutes add the porcini cook for a further 10 minutes then increase the heat and add the flour.
Stir well for a minute then add the soaking liquor and cream.
Cook over a low heat stirring for 8 to 10 minutes until the sauce has thickened a little. Season to taste leave to cool then chill. Reheat gently just before serving and add a few dashes of truff le oil according to taste.
For the beef place the meat (without added fat) in a roasting tin and cook at 230C/450F/Gas Mark 8 for 15 minutes then reduce to 170C/325F/Gas Mark 3 and continue to cook for 18 minutes per 500g (for mediumrare) basting a couple of times. Remove to a warm serving dish cover with foil and rest for 15 minutes before carving and serving with the sauce.

Have the beef at room temperature for an hour before cooking.

This Recipe Serves 8
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We truly hope you will like this American recipe, and enjoy your tasty Roast beef with wild mushroom and truffle sauce recepie. Check out these great recipe books and learn how to make Roast beef with wild mushroom and truffle sauce!
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