Roast beef (roast beef with mushroom sauce) | George George's recipe transcription

Wrap the octopus string around the beef in the same way as for char siu.
Sprinkle salt evenly all over.
Crush two cloves of garlic with a knife and place on top of the beef.
Place plastic wrap on a cutting board, place thyme and rosemary, and place beef with garlic on top.
Wrap the herbs and garlic together in plastic wrap and let stand at room temperature for 30 minutes.

Remove the soil from the shiitake mushrooms, remove the stone ends, and slice them thickly.
Slice to a thickness that allows you to feel the texture.
Separate the stone end of the eringi mushrooms, cut them into thirds, and tear them into bite-sized pieces by hand.
Tear the mushrooms by hand into bite-sized pieces.
Loosen the shimeji mushrooms and cut them in half.
Cut off the stones and loosen the nameko mushrooms.

玉ねぎを薄くスライスする。
にんにく 1片も薄くスライスする。

Remove the marinated beef and wipe it dry with kitchen paper.
Spread olive oil on a frying pan and once the frying pan is hot, fry the beef over medium heat.
Once the meat is well browned on all sides, remove it from the frying pan, cover with aluminum foil and let it rest for 2 minutes.
Add the butter to the frying pan you removed the beef from and reduce the heat to very low.
Add the garlic, thyme, and rosemary used in the marinade to transfer the aroma.
Once the garlic is browned, add the beef.
Cook for 2 minutes on each of the four large sides, then cover with aluminum foil and let rest for 2 minutes.
Return to the frying pan and fry for 1 to 1 1/2 minutes on each side.
Remove the thyme and rosemary before they burn.
Let the beef rest again.

Without washing the frying pan, add the onions.
Sprinkle an appropriate amount of salt and stir-fry.
When the onions turn dark brown, add the mushrooms and sprinkle with a good amount of salt.
Once the mushrooms are browned, add the white wine.
When the white wine has evaporated, add fresh cream and water,
Season with a pinch of salt and bring to a simmer.

Remove the octopus string from the beef in step 4.
Add the juices from the beef to the frying pan and sprinkle with a good amount of black pepper.
Return the beef to the skillet and reheat for 30 seconds to 1 minute on each side.
Remove from the pan and slice thinly.

Spread the sauce on the bottom of a plate and chop the Italian parsley with scissors.
Sprinkle with black pepper and top with roast beef.