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Rock Sirloin

From The Legend of Zelda: Ocarina of Time, Majora's Mask and Twilight Princess  


Rock Sirloin is definitely amongst the most requested recipes for Geeky Chef, mostly because Zelda has one of the loudest fan bases. I really wanted to do it justice for my fellow Zelda nerds, so it took a while to come up with something. I hope you guys like it! Gorons, a race of sentient mountain creatures which made their first appearance in Ocarina of Time, have a diet that consist solely of rocks. Rock Sirloin is only found in Dondongo's Cavern, making it a rare delicacy for Gorons. The Rock Sirloin is sort of the like the lobster of Goron cuisine: it's fancy. In Majora's Mask, obtaining a Rock Sirloin is necessary in order to get the Don Gero's Mask from a peckish Goron. Gotta tell you guys, this was one of the more difficult recipes to create. First of all, it looks like a type a meat cut that only exists in cartoons (seriously, what even is that?) and neither humans or Hylians have the physiology to digest rocks. For Gorons I imagine it being crunchy on the outside and filled with tender earthy/meaty flavor on the inside. So, I have for you a less complicated but incredibly tasty version of a beef wellington, which is tender beef coated with mushroom duxelles and wrapped in crispy, buttery puff pastry, which just happens to look like a rock. Draw yourself a bath and pretend you're a Goron luxuriating in a hot spring while eating a delicious Rock Sirloin.

Supplies: 
Twine
Corn Skewers
Cookie Sheet
Parchment Paper

Ingredients:
6oz high quality steak, cut into two pieces
1 sheet Puff Pastry (thawed)
2-3 slices Prosciutto
8oz Mushrooms
4 Shallots, peeled a diced
1/4 cup Sherry
3 tbs Butter
Salt and Pepper (to taste)
Fresh Thyme (to taste)

Directions:
1) Finely mince mushrooms in food processor.
2) Sauté mushrooms and shallots in 1 tbs of butter with the salt and pepper until beginning to brown.
3) Add another tablespoon of butter. When melted, add the sherry.
4) Continue to sauté until all liquid is absorbed.
5) Remove from heat and set aside to cool.
6) Wrap each piece of steak in twine to make a round shape. Add salt and pepper.
7) Brown both pieces of steak in 1 tbs butter for 2-3 minutes over high heat. When done, remove twine and set aside.
8) Unroll one sheet of puff pastry and layer on prosciutto, then spread the mushroom mixture on top of that.
9) In the center of the pastry sheet, place both pieces of meat side by side.
10) Fold pastry over meat to create a figure eight or infinity type shape. Cut off excess dough.
11) Bake at 350 degrees Fahrenheit on parchment lined cookie sheet for about 15-20 minutes or until pastry is a flaky golden brown.
12) Remove from oven and skewer either end with the corn skewers.
14) Rock out to Saria's Song.




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Post a Comment Default Comments

  1. That's actually a really good idea, crunchy on the outside and tender meat on the inside. Can't wait to prepare myself a Zelda feast!

    ReplyDelete
    Replies
    1. Thank you! I hope you enjoy it. :love:

      Delete
  2. i'm making this this weekend along with the chateau romani and yeto's soup for my friend's birthday. i'll let you know how it goes!

    ReplyDelete
    Replies
    1. That is fantastic! I would love to hear all about it!

      Delete
    2. It was all fantastic! The Chateau Romani was an especially big hit, haha. Great work!

      Delete
    3. So happy to hear it! My work here is done.

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    4. Separate anon, mind. I absolutely adore your recipes and wanted to thank you again. I commented a long time ago on your Yeto's soup and some of your recipes have become an annual staple (whenever I can justify making it for similarly-nerdy friends!)

      Thank you thank you! I hope you know your site's had a rather large impact, and you keep coming up with recipes like this~. Cheers.

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  3. I would love to make this for a special occasion or maybe when I'm inviting friends over, it will a great dish to make it looks very crunchy yet tender inside. I love it. Even one of my friends wanted to try this dish for his mates in a few weeks time, but overall a brilliant dish to make

    ReplyDelete
    Replies
    1. Thank you very much! You've made me a very happy geek. I hope you like it!

      Delete
  4. Now that you mention what type of cut it looks like... well... mmm, while the name obviously suggests Sirloin, it looks like a cow leg, or the equivalent of it, pork ham, you know, with the long femur bone and the meat in between, but I don't know if that counts. Rock Sirloin reminds me of the austro-german, "stelze" or "schweinshaxe" you should check that out!! it's delicious. Anyway, your recipe looks great!! I'm gonna try out eventually cuz I really dig beef wellington!! and pastry, oh godsome pastry!!

    ReplyDelete
  5. What I would enjoy with that would be some good old red potion...

    ReplyDelete
    Replies
    1. It's in the cookbook. Just got mine, it's awesome. Highly recommended.

      Delete
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