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Mushroom roasted beef with sweet potato galette

Serves 6
Preparation Time 20
Cooking Time 60

Ingredients

1 kgbolar blade beef roast
150 mlmirin
100 gbag mixed dried chinese mushrooms, finely blended
1bunch small leeks, washed and cut into 4cm lengths
2 cupsbeef stock
cooked broccoli to serve
heading Sweet potato galette
1 kgsweet potato, peeled and chopped
50 gunsalted butter, melted

Method

1Preheat oven to 160ºC. Brush the beef roast with the mirin, then season well with ground pepper and salt. Roll the beef in the dried mushrooms.
2Place the leeks and stock in the bottom of the roasting dish. Place the beef on a rack in a roasting dish over the leeks.
3Place the leeks and stock in the bottom of the roasting dish. Place the beef on a rack in a roasting dish over the leeks.
4Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. To serve, place cooked leek on the sweet potato galette and top with sliced beef. Pour the juices from the roasting dish over the beef and serve with broccoli.
5To make sweet potato galette; cook the sweet potato until tender. Drain and dry in a moderate oven 180ºC for 3-4 mins. Mash until fine, add melted butter and season. Shape into circles onto warm serving plates.

Tips

Judging your roast's degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare 55-60ºC, Medium 65-70ºC, Well done 75ºC.
You can also use tongs to test the roast's doneness. Gently prod or squeeze the roast rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

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