Sirloin w/Garlicky Broccoli & Truffled Polenta
Roasted Sirloin With Garlicky Broccoli & Truffled Polenta by Seth Pettit, Executive Chef, Urban Farmer, Philadelphia, Pennsylvania
- 1 32-ounce Certified Piedmontese sirloin roast
- 2 tablespoons mushroom powder, such as porcini or morel
- ¾ cups kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- ½ tablespoon cumin
- ½ tablespoon dried rosemary
- ½ tablespoon dried thyme
- ½ tablespoon dried sage
- ½ tablespoon freshly ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon coriander
In a bowl or jar, combine all herbs and spices to make about one cup of spice rub. Mix well. Season the sirloin roast very generously until evenly coated. Wrap the roast tightly in plastic and refrigerate overnight.
The next day, unwrap the roast and pat more of the spice rub until it looks dry; let the roast rest at room temperature as you prep the broccoli and polenta.
When ready to cook, preheat the oven to 275°F. Transfer the roast to a roasting pan or a rack inserted into a sheet pan. Cook until the roast registers an internal temperature of 110 °F. Let rest at room temperature for 10 to 20 minutes. Increase the oven temperature to 425 °F and return the rested roast to the oven to develop a crust on the roast, about 8 minutes. Serve with Garlicky Broccoli and Truffled Polenta (recipes follow).
- 1 head broccoli or broccoli raab, washed and stems trimmed to 1 to 2 inches
- 3 tablespoons olive oil, plus more as needed for serving
- 3 cloves garlic, minced
- 1 tablespoon grated Parmesan cheese
- Pinch red chili flakes (optional)
- Kosher salt and black pepper to taste
- Parmesan cheese (optional)
In a large pot of salted, boiling water, cook the broccoli raab until tender, approximately 5 to 7 minutes. Drain and squeeze to remove as much liquid as possible.
To a large skillet over medium heat, add olive oil. Sauté minced garlic and chili flakes for 1 to 2 minutes. Stir in the broccoli raab and sauté for 3 to 5 minutes or until tender. Season to taste with salt and pepper. Sprinkle with Parmesan cheese. Transfer to a serving dish and drizzle with olive oil.
- 5 cups milk
- 1 cup polenta
- ½ teaspoon salt
- 1 tablespoon butter
- 1 cup finely chopped black trumpet, chanterelle, or button mushrooms (or a mixture)
- ½ cup (4 ounces) mascarpone cheese or cream cheese
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon truffle oil, plus more for serving
- Splash of sherry vinegar
In a 3-quart pan over high heat, bring milk to a boil. Reduce heat to a low boil. Stirring constantly, pour in the polenta in a slow, thin stream, pausing occasionally to break up any lumps. Stir in salt.
Reduce heat and simmer, stirring often, until polenta is thick and creamy and pulls away slightly from sides of pan when stirred, 20 to 40 minutes; adjust heat as necessary to maintain a simmer.
While polenta cooks, melt butter in a 10- to 12-inch frying pan over medium heat. Stir in mushrooms. Stir often until liquid has evaporated and mushrooms are browned, about 7 minutes.
Stir mushrooms, mascarpone cheese, Parmesan cheese, truffle oil, and sherry vinegar into polenta. Season to taste with salt and pepper. Ladle into bowls and drizzle with more truffle oil to taste