-
1
MUSHROOMS:.
-
2
Preheat the oven to 450u00b0F
-
3
In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil.
-
4
Season with salt and pepper.
-
5
Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
-
6
Pour the liquid into a glass measuring cup.
-
7
Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
-
8
Transfer the mushrooms to a large plate.
-
9
Set the baking dish over moderately high heat and when it starts to smoke, add the water.
-
10
Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
-
11
Pour the liquid into the measuring cup.
-
12
Return the mushroom caps to the baking dish, stemmed side up.
-
13
In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
-
14
Stir in the bread crumbs and season with salt and pepper.
-
15
Stuff each mushroom cap with a heaping teaspoon of filling.
-
16
SIRLOIN ROAST:.
-
17
Season the sirloin roast with salt and pepper.
-
18
Set a large ovenproof skillet over moderately high heat for a few minutes.
-
19
Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
-
20
Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
-
21
Turn the roast fat side up and cook for 1 minute.
-
22
Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120u00b0F for rare.
-
23
Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
-
24
FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
-
25
Meanwhile, preheat the broiler.
-
26
Set the skillet over moderately high heat.
-
27
Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
-
28
Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
-
29
Remove the skillet from the heat and swirl in the butter.
-
30
Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
-
31
Broil the mushrooms for 3 minutes, or until browned.
-
32
Rotate the baking dish as necessary.
-
33
Carve the roast into 4 thick slices and serve with the stuffed mushrooms.
-
34
Pass the sauce at the table.
-
35
Serve with a green vegetable, potatoes if desired, & loaf of crusty Italian bread.
