There is really no foodstuff more satisfying than roast beef, slowly cooked on the barbecue, dripping with all those wonderful meat juices. So good. Now add a jolt of espresso to the mix. What? Trust us here. The big-brained Australian coffee company Toby’s Estate Coffee sent us this Roast Beef with Porcini Coffee Sauce recipe that combines espresso, honey, truffle salt and porcini mushrooms to make a roast beef that packs a whole lot of flavor. And if you want to take your roast beef slices to the next step, try turning them into these mini sliders.
- 1/4 cup balsamic, vinegar
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves, chopped
- 1/3 cup olive oil
- 1 4 1/2 pound beef rump roast
- 4 cloves garlic, cut into thirds
- 2 pounds Sebago potatoes, chopped
- 3 1/2-pound packets cherry truss tomatoes
- splash of red wine or port
- handful of porcini mushrooms
- 1 shot of espresso
- 1 tablespoon truffle salt
- 2 tablespoons honey
- Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug. Place beef in a glass or ceramic baking dish.
- Using a small sharp knife, cut twelve 1 x 1 1/2-inch deep slits over beef. Insert garlic slices in slits. Pour over vinegar mixture. Turn to coat. Cover with plastic wrap. Refrigerater for 3 to 4 hours, if time permits.
- Preheat barbecue on high with hood closed. Lightly grease a disposable foil baking tray. Place potatoes in a large bowl. Add remaining oil. Season with salt and pepper. Toss to coat. Place beef and potatoes in prepared tray.
- Reduce temperature to medium. Roast beef and potatoes, with hood down, using indirect heat (see note), for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking. Remove from barbecue. Cover. Rest beef for 20 minutes.
- Place tomato in a disposable foil baking tray. Roast (with hood down) for 15 to 20 minutes or until tomatoes start to collapse.
- Slice beef. Serve with potatoes, tomatoes and truffle porcini coffee sauce.
To Make the Sauce
- Use the roast beef pan juices as a base to build the sauce. Do this by adding a generous splash of red wine or port to the pan, and loosen the pan bits with a spoon.
- Add a handful of dried porcini mushrooms and enough water for them to cook.
- Over a low heat, reduce the sauce to a thick consistency.
- Add the shot of espresso, truffle salt and honey.
- To use indirect heat, turn burners on one half of the barbecue to required temperature. Place baking tray on unheated side of barbecue.
- Remove beef from fridge and stand at room temperature for about 20 minutes before cooking. This will allow meat to cook more evenly.