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Roast Sirloin Served with a Fricassée of Girolle Mushrooms in a Red Wine Sauce

Roast sirloin beef served with a rich red wine gravy, creamy garlic potatoes, green beans, and sautéed wild mushrooms.

BeefMain CourseMushroomsSunday Roast
Estimated Nutrition
Calories
1902.6
kcal / serving
7610.4 kcal total
Carbs
38g
per serving
152 g total
Fat
162.6g
per serving
650.2 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
210
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
for the sauce
40
g
Butter
for the mushrooms
1.2
l
Double Cream
enough to cover potatoes
25
g
Butter
for the beans
Liquids
750
ml
Red Wine
one bottle
1
l
Chicken Stock
Meat
1
kg
Beef Bones
800
g
Sirloin
in a single piece
NutsSeeds
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
2
tbsp
Parsley
chopped
1
g
White Pepper
to taste
OilsFats
1
tbsp
Olive Oil
for drizzling the beef
1
tbsp
Olive Oil
for the mushrooms
Vegetables
1
piece
Carrot
roughly chopped
2
stick
Celery
roughly chopped
1
piece
Onion
roughly chopped
200
g
Wild Mushrooms
Girolles
8
piece
Potatoes
medium waxy, peeled and turned
6
piece
Garlic Cloves
peeled
1
piece
Shallot
finely chopped
200
g
Green Beans
trimmed, blanched, and refreshed

Method

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