Ingredients

One 8 lb (35 kg) sirloin roast cup (50 mL) olive oil 2 tbsp (25 mL) dry mustard 2 tbsp (25 mL) Dijon mustard 2 tbsp (25 mL) chopped garlic 2 tbsp (25 mL) chopped fresh thyme 2 tbsp (25 mL) black pepper Salt to taste Fig and Wine Sauce 1 cup (250 mL) coarsely chopped onion cup (125 mL) coarsely chopped carrots cup (125 mL) coarsely chopped celery 4 garlic cloves, left whole 2 cups (500 mL) red wine cup (50 mL) balsamic vinegar cup (50 mL) chopped dried figs 4 shiitake mushrooms, chopped with stems 2 cups (500 mL) beef stock

Description

This Is Just A Large Porterhouse Steak. Ask The Butcher To Remove The Sirloin And Fillet From The Bone And Then Tie Them Back On. To Carve, Just Release The String And Remove Roasts From Bones. This Makes It Very Easy To Serve. The Figs In The Sauce Balan

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