Ingredients 

• 1.2kg Striploin Roast (fat and sinew cleaned and removed, butchered and fabricated into a large log/cylinder and trussed)
• 250g King Oyster Mushrooms (Cleaned, Trimmed, Cut in Half and lightly scored)
• 6 Strips Bacon
• 250g White Button Mushrooms (cleaned, trimmed, and sliced)
• 25g Dried Wild Mushrooms
• 2 Shallots (cleaned, trimmed, peeled, and thinly sliced)
• 1 Clove Garlic
• 2 Sprigs Thyme
• 200ml Chicken Stock
• 50ml Madeira Wine
• 100ml Rice Wine
• ½tbsp Soy Sauce
• 50ml Heavy Cream
• Small bunch Parsley (washed, trimmed, and leaves picked)

Instructions

Roast Beef

1. Season your roast beef with salt the night before, or at least a couple of hours in advance of cooking. Before cooking, remove from the fridge to allow the steak to come to temperature.
2. Pre-heat your oven to 325ºF.
3. Heat a large oven proof saute pan on the stove over high heat until searing hot.  Add 2tbsp olive oil, and place your roast beef into the pan and sear on all side for 1-2mins each side until well seared and golden brown.
4. Place the pan with the beef and roast in the oven for approximately 45mins-1hr until the internal temperature registers 140ºF.  Remove from the oven and leave to rest for at 20-30mins before carving.

Creamed Mushroom Sauce

1. Meanwhile while the beef is roasting, heat 100ml of water to a boil and pour in a bowl with the dried wild mushrooms. Let sit for 20-30mins to allow the mushrooms to reconstitute.  Remove the wild mushrooms from the liquid and set aside, reserving the liquid.
2. Heat a large saute pan over medium high heat and add your sliced button mushrooms and saute over high heat till nice and golden brown.  Turn down the heat and add your shallots, garlic, thyme and reconstituted dried wild mushrooms.  Cook until soft and lightly golden brown. Turn the heat back up to high and deglaze the pan, first with the Madeira wine and than Rice wine until reduced till syrupy. Pour in the liquid used to reconstitute the wild mushrooms in, omitting the very bottom portion which contains dirt and sand.  Cook the liquid until reduced by half.  Add your chicken stock and allow it to come up to a boil, than add your cream, soy sauce and any pan drippings from the roast beef.
3. Place all your ingredients used for the sauce in a blender and puree until creamy and smooth.
4. Pass through a strainer to remove any lumps.

Garnish

1. Place your bacon a wide surface non-stick frying pan and place on the stove over low heat and gently fry the bacon for about 15mins until the fat has rendered and the bacon is golden brown and very crispy.  When ready, remove and set aside.
2. In the same pan used for cooking the bacon, remove the excess bacon fat leaving 1-2tbsp in the pan.  Heat the pan over medium high heat until very hot.  Add your king oyster mushrooms, flat side down and cook your mushrooms for 5-7mins until golden brown all over.
3. Pour your cream sauce onto the bottom of the plate and place your carved roast beef pieces, and king oyster mushrooms on top.  Garnish with your bacon and parsley leaves.

Notes

• This roast beef is more of special occasion main dish, and would work well as a main course during the holidays like Thanksgiving and Christmas as a substitute for the traditional Roast Turkey.
• The reason for trussing your beef is to make the meat more compact and shape more even during cooking.  The more even the shape, the more even the cooking, which produces a better end product as a result.
• If you prefer your beef a little less or a little more cooked, you can adjust your cooking time accordingly to your taste/preference.
• If you don’t happen to have a large enough saute pan to fit your roast beef, you can just use a regular roasting pan.  I simply used a saute pan to make things easier for myself and save on washing up another item.
• You can substitute the Striploin roast with either Beef Tenderloin or Top Sirloin.  The beef tenderloin is obviously more expensive, but it readily comes available in a log/cylinder shape making prep a bit easier.  The Top Sirloin is a cheaper alternative to Striploin, although leaner and not as tender.
• In my opinion, Striploin and Rib Eye are two best joints for beef roasting.  They have the best combination in terms of flavour and tenderness with the right amount of fat content to help naturally baste and lubricate the meat during cooking.  Other cuts like Tenderloin while obviously being more tender than the two, lacks the flavour and fat content that would make it ideal.
• The sauce I used for this recipe is the same one I used here.