Grassfed Sirloin with Porcini mushrooms and
Roasted Garlic
1 1/2 pounds Meadow Maid Foods Sirloin of
Beef
1 package Porcini mushrooms, dried
2 heads of garlic
salt and pepper to taste
extra-virgin olive oil
grapeseed oil
1 Tbsp. butter, unsalted
Red wine
1 Tbsp. tomato paste or 1 Roma
tomato,seeded and chopped
Soak the dried Porcini mushrooms in hot
water to cover for 20-30 minutes until reconstituted and
softened. Strain the mushrooms and liquid into a bowl,
reserving the soaking water.
Meanwhile, cut the top off of the garlic
cloves and place in a foil square. Drizzle with olive oil,
sprinkle with salt and pepper, wrapping the foil edges around
the garlic, and roast for 30-40 minutes at 350 degrees. When
done, the cloves will be soft and mild-tasting. Squeeze the
cloves from their skins and mash with a fork.
Lightly oil your hands with 1/2 tsp.
grapeseed oil, then rub the steak with oiled hands. Season with
salt and freshly ground black pepper, and grill to taste - rare
to medium rare. Let rest 10 minutes to seal fibers prior to
slicing.
Meanwhile, heat 1 Tbsp. butter in a
skillet, add roasted garlic, whisking to blend. Add 1/4 cup red
wine, mushroom water and tomato paste or fresh tomato, bringing
to the boil. Continue to cook at a high simmer until reduced by
1/3. Stir in the softened, drained mushrooms, and heat
thoroughly. Taste for seasonings. Spoon over sliced steak, and
serve.
Optional: Use 1/2 Porcini mushrooms, and
1/2 sliced button mushrooms to save cost but still reap the
flavor of the Porcinis. Add 2 Tbsp. cream to the final sauce,
if you like.
