The weather is warm and gorgeous and the dark days are definitely over in this part of the country, though the challenge continues for a few more weeks. In solidarity with my brethren in colder climates, I made a warm, hearty wintery dinner this week. Our meat CSA, Marin Sun Farms, delivered to us this beautiful top sirloin roast, so I went for pure comfort food. At the farmers market, I came across spring shallots. I’m not entirely sure what they are, though I guess they are just what shallots look like when they are still young. The flavor is a little grassier and more oniony than a regular shallot. I bought a bunch, along with some creminis to make a sauce for the beef to serve along with some mashed potatoes.
The beef I used here was a 1 and 1/2 pound sirloin roast. I rubbed it with olive oil, salt, and pepper, and a bit of rosemary. Then, I roasted it at 425 for 10 minutes, then at 300 for another 40 minutes or so. I found timing the cooking a little tricky and I think I need a good meat cookbook, so if anyone has any recommendations, please let me know!
When the meat came out of the oven, I tented it under some foil. I chopped up the shallots and reserved the juice. To make the sauce, I heated a pat of butter and a splash of olive oil in a pan. Added a couple cups of sliced mushrooms and sauted for a few minutes. I then added the pan drippings and a half a cup of red wine, and the diced shallots. I reduced it to a simmer for about 5 minutes.
For the potatoes, I used this recipe from epicurious, except I only had skim milk on hand. Not a problem – the potatoes were still really rich, earthy, and delicious. All and all, when paired with a glass of a Bordeaux blend from Sonoma – a delicious winter meal…at the beginning of spring.