Recipe for Roast Beef with Wild Mushroom and Truffle Sauce 
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Yield:
8
Ingredients:
Amount Ingredient
50 gm dried porcin/ceps rinsed
300 ml dry white wine
50 gm buffer
500 gm fresh chestnut/button mushrooms roughly chopped
2 clv garlic peeled and chopped
25 gm plain flour
150 ml double cream
4 x rib roast trimmed boned and tied
by the butcher (once boned weighing about 3.3 kg)
Instructions:
Instructions: For the sauce soak the dried mushrooms in wine for 30 minutes then strain over a jug.

Melt the butter gently fry the fresh mushrooms and garlic for 10 minutes add the porcini cook for a further 10 minutes then increase the heat and add the flour.

Stir well for a minute then add the soaking liquor and cream.

Cook over a low heat stirring for 8 to 10 minutes until the sauce has thickened a little. Season to taste leave to cool then chill. Reheat gently just before serving and add a few dashes of truff le oil according to taste.

For the beef place the meat (without added fat) in a roasting tin and cook at 230C/450F/Gas Mark 8 for 15 minutes then reduce to 170C/325F/Gas Mark 3 and continue to cook for 18 minutes per 500g (for mediumrare) basting a couple of times. Remove to a warm serving dish cover with foil and rest for 15 minutes before carving and serving with the sauce.

Have the beef at room temperature for an hour before cooking.

Serves 8

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