Makes 6 to 8 servings. You will need: 2 tbsp olive oil, 2tbsp unsalted butter, 1/4 c finely chopped shallots, 1 garlic clove finely chopped, 1/2 c finley chopped cremini mushrooms, 1 celery rib finely chopped, 1 1/2 c bread crumbs, 3 tbsp half and half, 1 tbsp brandy, 1 tbsp finely chopped parsley, 1/4 tsp dried thyme, 1/2 tsp salt, 1/2 tsp pepper plus more to taste, one 3 pound sirloin roast about 3 inches thick, 1 c organic beef stock.
Heat 1 tbsp of oil and the butter together in a medium skillet over medium heat. Add the shallots and garlic and cook, stirring often until softened for about 3 minutes. Add the mushrooms and celery and increase the heat to medium high. Cook stirring often until the mushroom juices have evaporated, about 5 minutes. Transfer to a bowl. Stir in the bread crumbs, half and half, brandy, parsley, and thyme. Season with salt and pepper.
Turn the sirloin in it’s side. Starting at the center of the roast, using a thin sharp knife, cut a deep, wide pocket into the roast. Make the pocket as large as you can. Stuff the bread mixture into the pocket. Using kitchen twine sew or tie up the pocket. Season the surface of the steak with 1/2 tsp salt and 1/2 tsp pepper. Let it stand for 30 minutes at room temperature.
Preheat the oven to 425f. Heat the remaining tbsp of oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Add the roast and brown on all four sides allowing 2 minutes per side. Turn the roast sewn side down in the skillet. Transfer to the oven and roast, occasionally turning the roast so all four sides come into contact with the skillet. I like using a thermometer to make sure I cook it for the right amount of time, 120f is medium rare. Once you’ve cooked the meat how you want it remove from the oven and transfer steak to a serving platter with the pocket slit running horozontally. Let stand for 10 minutes before carving.
Pour the fat out of the skillet and add the broth to it bringing to a boil over high heat, cook until reduced by 1/2 about 5 minutes. Remove from the heat and set aside.
Remove the string from the roast. I added rosemary as a garnish. Carve across and enjoy!
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