Roasted Rib Eye Sirloin with Mushroom Sauce
A seasoned succulent centrepiece
Ingredients
- 1 x 8 Rib Eye Roast Beef
- 1 Bunch Thyme
- 10ml Olive Oil
- 2g Salt
- 2g Pink Pepper
- 2g Black Pepper
- 1kg Baby Potatoes
- 1kg Pumpkin | Sliced Char Grilled
- 500g French Beans | Blanched
- 4 Vines of Baby Trussed Vine Tomatoes | Semi Dried
Mushroom Sauce
- 50g MAGGI Demi-Glace Sauce Mix
- 500ml Water
- 20g Olive Oil
- 20g Butter
- 500g Wild Mushrooms | Sliced
- 2 Cloves Garlic
- 50ml White Wine
- 150ml Cream
- 5g Parsley (Optional)
- 1g Pepper
Preparation
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1Preheat your oven to 180˚C and prepare a roasting rack.
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2Rub the beef with herbs, oil, salt, and pepper. Sear it and place it on the rack. Roast until medium-rare (52°C). Let it rest and cover until it reaches 56°C.
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3In the same roasting pan, brown the potatoes and finish them in the oven until golden.
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4Mix the MAGGI Demi-Glace Sauce Mix with half the water and set aside.
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5Bring the remaining water to a boil, pour in the slurry made in the previous step to thicken it up and simmer for 2 minutes.
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6Serve with your choice of sides & carve the beef.
