Serve: 4
Ingredients:
Sirloin beef
900g of Karan sirloin beef
1 knob of butter
6 parsnip quartered
12 snails
100g of porcini or oyster mushrooms
50g of butter
1 handful of spinach leaves
1 garlic clove, crushed
1 handful of parsley, chopped
salt
black pepper

Brandy sauce
4 shallots, peeled and sliced
1 garlic clove
1 tablespoon of oil
100ml of red wine vinegar
40ml of brandy
100ml of dry red wine
400ml of sherry
2l of beef stock
1l of Chicken stock
700g of venison bones, roasted
1 sprig of fresh thyme
1 bay leaf

1 teaspoon of tomato purée
5 juniper berries
2 star anise

Note : Snails can be found at selected deli stores around Johannesburg, the snails are preserved in a brine.

Truffle mushroom purée
10g Summer truffles chopped
1 shallot, finely sliced
4 sprigs of fresh thyme
1 garlic clove, crushed
1 knob of butter

1 tablespoon of oil
500g of mixed seasonal wild mushrooms
250ml of Chicken stock
100ml of sherry
150ml of double cream

Note: Summer Truffles can be found at selected deli stores around Johannesburg. Truffle oil is great substitute for truffles and can be found at most stores.

Method:

Pre heat your oven on 180 ̊C and large frying pan on the stove top.
Take the sirloin out of the packaging and give the meat a good rinse under cold water, dry the meat well after rincing. Place the meat on a baking tray, drizzle with olive oil and season well with salt and pepper.
Sear the beef off in the preheated hot pan making sure all sides get a deep brown charred colour before you transfer it back to the roasting try. (This process will sear the meat and will lock all the juices in the meat wile it’s roasting in the oven.)
Place the oven try in the oven and roast the beef for 1hour, to get the perfect medium roast beef.

For the brandy sauce, sweat the shallots and garlic clove in a little oil. Add the red wine vinegar and reduce the liquid to syrup consistency, carful not to burn it. Then add the brandy, red wine and sherry, once again reducing the liquid to syrup consistency.
Add all the remaining ingredients and reduce to a sauce consistency. Strain the sauce through a sieve and discard the solids. Return sauce to a clean pot and keep warm.

Truffle mushroom purée, sweat the shallot, garlic and fresh thyme in a little butter and oil until soft, then add the chopped truffle and sliced field mushrooms and continue cooking.
Add the sherry and allow the liquid to reduce down to nothing. Add the stock and reduce by half, finish by adding the cream. Blend until very smooth and adjust the seasoning.

Then prepare the parsnip, peel the parsnip and colour lightly in a little olive oil on the stove top. Transfer the parsnip to a roasting tray and roast in the oven at 190 ̊C until soft in the center.

By this time our hour should be up and the kitchen should be filled with beautiful aromas of the roast beef.
Remove the roasting try from the oven with the beef. Cover the beef loosely with some tinfoil and allow it to rest for at least 30 min before you start slicing.
This will give you enough time to get the other ingredients for the plate ready.

Sauté the porcini and oyster mushroom in a warm pan then add the snails, add the garlic and parsley butter and heat gently until the snails are warm.

Plating
Smear the truffle mushroom purée across the plate with a tablespoon and place the roasted parsnip at one end, scatter the snails mixture around on the edge of the puree. Wilt a small handful of spinach to sit the Karan beef on. Finish the plate off with a little of the melted parsley, garlic butter, from the pan, and brandy sauce