This recipe is an edited extract from Where the River Bends by Jane and Jimmy Barnes, to be published by HarperCollins on 27 October 2021, RRP $49.99.
Jane and Jimmy Barnes’ roast beef with mixed mushroom sauce
Give Jimmy Barnes’ favourite roast beef recipe a go. “You can’t go wrong with this recipe, so don’t be afraid of trying it,” Jimmy says.
Serves
12
Prep
20m
Note: (+ 10 mins resting time)
Cooking
50m
Ingredients
- 2kg Coles Australian No Added Hormones Beef Fillet, trimmed
- 2 tbs olive oil
- 30g butter
Roasted shallots
- 10 shallots, peeled, halved
- 3 garlic cloves, crushed
- 1/4 cup chopped flat-leaf parsley
- 2 tbs finely chopped rosemary
- 2 tbs olive oil
- 15g butter, chopped
Mixed mushroom sauce
- 1/4 cup (60ml) red wine or water
- 30g dried porcini mushrooms, soaked in hot water for 30 mins
- 2 garlic cloves, thinly sliced
- 1 beef stock cube, crumbled
- 400g mixed mushrooms (such as king, shiitake and Swiss), sliced
- 10g butter
Buttery peas
- 1 tbs olive oil
- 10g butter
- 1 brown onion, finely chopped
- 500g pkt frozen peas
- 3/4 cup (185ml) chicken or vegetable stock
Method
STEP 1
Preheat oven to 180°C (160°C fan-forced). Rub the beef all over with the oil and season. Melt the butter in a heavy-based flameproof roasting pan over medium-high heat. Add the beef and cook, turning, for 5 mins or until brown all over.
STEP 2
Transfer the pan to the oven and roast for 20-25 mins for rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest. Pour off pan juices, reserving 2 tbs in the pan. Discard remaining juices.
STEP 3
Meanwhile, to make the roasted shallots, arrange the shallot, garlic, parsley and rosemary in a small roasting dish. Drizzle with the oil and top with the butter. Season. Roast for 15-20 mins or until shallot is golden and tender.
STEP 4
To make the mixed mushroom sauce, place the roasting pan and reserved 2 tbs pan juices over medium heat. Add the wine or water and cook, stirring and scraping the base of the pan, for 1 min. Add the porcini mushrooms and soaking liquid. Add the garlic and cook for 3-4 mins or until soft. Add the stock cube and stir to combine. Add the sliced mushroom and cook for 5 mins or until soft. Add the butter and stir until well combined. Add 1 1/2 cups (375ml) water. Bring to a simmer, then reduce heat to medium-low and cook for 5-7 mins or until the sauce reduces and thickens slightly. Use a slotted spoon to skim any fat from the surface and discard.
STEP 5
While the mushroom sauce is cooking, to make the buttery peas, heat the oil and butter in a medium frying pan over medium heat. Add the onion and cook for 5 mins or until the onion softens. Add the peas and stir to combine. Add the stock and simmer for 4-5 mins or until the liquid has almost completely reduced.
STEP 6
Slice the beef and serve with the mixed mushroom sauce, roasted shallots and peas.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
