Prep time20 min20 minute, (+ 10 mins resting time)
(+ 10 mins resting time)
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.
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
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 stock
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute red wine for water for an alcohol-free version.
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
Serves1212
Cook time50 min50 minute
Prep time20 min20 minute, (+ 10 mins resting time)
(+ 10 mins resting time)
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
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 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.
