Rosbif con salsa de pimienta verde escabechada

Preparación

• paso 1

  The night before, prepare the peppercorns for the sauce. Place the green peppercorns and vinegar in a small bowl, cover and leave at room temperature overnight.

• paso 2

  The next day, pat the meat dry with kitchen paper, cover it loosely and leave it for 1 hour at room temperature – this helps to ensure the meat cooks perfectly afterwards. Place the dried porcini mushrooms and black pepper in a small food processor or spice grinder, and pulse to a powder. Mix with the butter and set aside.

• paso 3

  Preheat the oven to 230°C/210°C fan/gas 8. Season the meat on all sides with sea salt. Heat the oil in a flameproof roasting tray or large frying pan over a high heat, and brown the meat, fat side down, for 5-8 minutes until some of the fat has rendered and is golden, then holding the meat with tongs, brown it on all sides for 2-3 minutes until it is sealed all over. Place it in the roasting tray, fat side up, and pour off most of the fat (if you have rendered it in the tray). Pour 2 tbsp of the rendered fat over the meat, reserving any leftover fat for other dishes (it works very well for making pie crust). Arrange the shallots around the meat, turning them to coat them in the fat.

• paso 4

  Bake for 20 minutes, then spoon the porcini butter all over the meat and reduce the heat to 180°C/160°C fan/gas 4. Roast for a further 40-50 minutes for rare to medium, or 1 hour for medium to well done. If you have a meat thermometer, it should read 55°C for medium, or 65°C for well done. Baste the meat with the butter from the tray, then transfer to a warm platter or board with the shallots. Cover and rest for 20 minutes.

• paso 5

  To make the sauce, discard all but 4 tbsp of the fat from the tray and place the tray over a low heat (or transfer to a frying pan), and fry the chopped shallots for 6-8 minutes until soft and translucent. Strain out the pickled peppers, reserving the vinegar, and add them to the pan along with the stock. Bring to the boil and cook for 10 minutes until reduced by half, then whisk in the cream. Taste for salt and pepper, and add the reserved vinegar, 1 tsp at a time, to balance the acidity and creaminess (we used about 5 tsp). Simmer for another 5-6 minutes until the sauce has thickened. Pour into a jug. Slice the meat and serve with the roasted shallots and sauce.