Today I'm going to share a really fabulous recipe that I've cooked twice already and which is, little by little, becoming one of my standard recipes. It's so tasty that everybody gags for seconds! But you'll need a special type of cream cheese with garlic and herbs for the sauce, otherwise your efforts will have been wasted. I choose the brand Boursin but you can buy any similar cream cheese provided it has the gralic-herb-flavour.
What you need:
- 1 kg of beef (or more)
- Uncooked pork belly bacon strips
- 500 g mushrooms
- 200 g of cream cheese with garlic and herbs "Boursin" or similar
- 6-8 spoonfuls of red pesto
- 40 cl of broth
- Olive oil, salt, pepper
- Some pinches of flour
- Vegetables for the side helping
- Bard the beef.
- Preheat your oven, 200°C.
- Slice the mushrooms.
- Heat a drizzle of olive oil in a pan.
- Saute the beef from all sides, add a pinch of salt and pepper.
- When the outside is nicely coloured, place the beef in an oven-safe dish.
- Rub 6-8 spoonfuls of red pesto all over the beef.
- Pour the broth over the beef.
- Cover with aluminium foil and put in the oven. The beef should roast 30-50 minutes but do check from time to time. If you invite someone even remotely French, do not overcook your roast beef (they have invented the guillotine, after all, and for lesser crimes!).
- Drizzle some more olive oil into the pan you've used to saute the beef.
- Stir-fry the mushroom slices until they have let off all their liquid. Do not add salt at this stage, otherwise they'll keep all their liquid!
- Add the cream cheese, stir and let simmer.
- When the beef seems to be nicely roasted, empty the broth it has been cooked in into the pan with the mushrooms.
- Keep the beef warm.
- Let the mushroom sauce simmer some more. To thicken the sauce, carefully add some flour, spoon after spoon, while stirring to avoid lumps.
- Serve the sliced roast beef with a side helping of vegetables or pasta and pour the sauce over it.