1 1/2 lb mushrooms, sliced very thick
1 stick butter, quartered lengthwise and cut into small pieces, kept refrigerated
1 Tbsp Worcestershire sauce
1 tsp soy sauce
salt and pepper
1 sirloin beef tip roast, or similar cut
2 Tbsp olive oil
2 oz bourbon (or other liquor)
3 c Julienned onion
3 large cloves garlic, minced
2 large carrots, peeled and chopped
4 stalks celery, chopped
7 c beef stock
1 head cauliflower, broken into small-medium florets
3 Tbsp Worcestershire sauce
2 Tbsp yellow mustard
1 Tbsp paprika
2 Tbsp cayenne hot sauce
1/2 tsp fresh ground black pepper
3 bay leaves
2 Tbsp olive oil
1 tsp salt
Wash the mushrooms and cut them into really thick slices.
Heat a cast iron or thick-bottomed steel skillet over medium-low heat for 4-5 minutes. Remove the pan from the heat and add the butter pieces, swirling them around to melt them quickly, without scorching or splitting the butter. Return the skillet to the heat, add the mushrooms and immediately stir the pan thoroughly multiple times until all of the mushroom pieces are completely coated with butter. Dust the mushrooms with salt and fresh-ground black pepper.
Sautee the mushrooms, stirring them well every minute or so to keep them well-mixed so that they cook down at the same rate. When they cook down enough to start releasing juice— you'll start seeing more liquid in the pan— add the Worcestershire sauce and soy sauce.
Cook the mushrooms until they brown up and cook down a bit, but don't cook them down too far. Pull them when you're just still not sure if they're ready. Keep the butter sauce from the pan.
Preheat oven to 450 F.
Heat a cast iron or thick-bottomed steel skillet over medium-high heat for 5 minutes. Add olive oil and allow it to heat up. Sear the roast on all sides (ends too) for 3 minutes or so per side— long enough to get a good sear.
Put the skillet in the oven and bake it until a thermometer (inserted from the end of the roast into the center of the thickest part of the roast) reads 145 F. This part of the roast should end somewhere between medium rare and medium.
Remove the roast from the skillet. Deglaze the skillet with the bourbon, scraping with a spatula to dissolve all of the browned bits from the skillet. Keep the deglaze.
Cut up one pound of the roast into 3/4" pieces.
Sautee the julienned onions in olive oil over medium heat in an 8-quart stockpot, stirring them frequently, until they are moderately browned, about 8 minutes.
Reduce heat to medium-low, add garlic and celery, and sautee 5 more minutes.
Add beef stock, carrots, mushrooms and butter sauce, cut-up roast and deglaze, cauliflower florets, salt, pepper, paprika, Worcestershire sauce, yellow mustard, hot sauce and bay leaves.
Increase heat, bring to a boil, then reduce heat and simmer, covered, until the cauliflower is as tender as you want it, about 15-20 minutes.
Yields about 4 quarts.
This recipe last updated: 25 October 2019