Roast Beef with Mushroom Ragu

Serves 6

Roast Beef
1 whole grass fed beef rump cap, weighing around 1kg (or another cut such as sirloin or ribeye, allowing 190g per serving)
1/2 cup olive oil
sea salt
freshly ground black pepper
200g baby spinach leaves

Preheat the oven to 240ºC. Ensure beef is at room temperature and season with salt and pepper. In a fry pan over high heat, add 1/2 cup olive oil and seal beef on both sides until a rich brown. Transfer beef rump to a tray or leave in the same fry pan and place in the oven. Roast for 10 minutes (or longer if you like your beef medium to well done). Rest beef for 20 minutes and make mushroom ragu. When ready to serve, wilt spinach in a fry pan with a little butter. Place beef into oven to warm through for a few minutes and place wilted spinach in the centre of a platter. Slice beef across the grain and place slices over spinach. Serve the mushroom ragu alongside the beef.

Mushroom ragu
1 leek
3 cloves garlic
50g butter
80ml extra virgin olive oil
750g mixed mushrooms, including any of the following; swiss brown, oyster, king brown, black fungi, shiitake, enoki, shimeji
1/2 cup white wine
1/2 cup cream
1/2 bunch flat parsley, finely chopped


Finely chop onions and garlic. Slice the mushrooms into small pieces. In a sauté pan over medium heat, melt butter in the oil, sauté the onions until transparent, add the garlic and the mushrooms, turn heat up to high and sauté for 3-4 minutes. Add the white wine and reduce. Add the cream and simmer until mushrooms are tender
(3-4 minutes). Add the parsley and season to taste.

Enjoy this recipe with...

De Bortoli Sero Shiraz Tempranillo
Introduce yourself to the Sero range and discover the unique flavours of these classic styles deliciously blended with interesting European varieties. This Shiraz Tempranillo comes from the King Valley in Victoria and displays generous fruit flavours with softness and balance.