Rock Sirloin

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

 

Rock Sirloin is hands-down one of the most requested recipes for Geeky Chef, and honestly, it’s no surprise... Zelda fans are a passionate bunch! And rightly so. I really wanted to do it justice for my fellow Zelda nerds, so it took a little time to nail down the perfect version. Hope you all love it! 

 

If you’re not familiar, Gorons are sentient mountain creatures who first appeared in Ocarina of Time. They have a very unique diet. Basically... they eat rocks. That’s right, rocks. Rock Sirloin, which can only be found in the dangerous Dondongo's Cavern, is a rare treat for these rock-chomping creatures. It’s essentially the lobster of Goron cuisine: fancy, prized, and delicious.

 

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. But, if I had to imagine the experience from a Goron's perspective, it’d be crunchy on the outside, bursting with tender, earthy, meaty flavor on the inside. 

 

So, I have for you a slightly less complicated but still 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 a bit like a rock. So, draw yourself a bath and pretend you're a Goron luxuriating in a hot spring while eating a delicious Rock Sirloin. I can almost hear the little sound they make...

 

 

Supplies: 

• Twine
• Corn Skewers
• Cookie Sheet
• Parchment Paper

Ingredients:

• 6 ounce high quality steak, such as tenderloin, cut into two pieces
• 1 sheet Puff Pastry (thawed)
• 3 to 5 slices Prosciutto
• 8 ounces Mushrooms
• 4 Shallots, peeled and finely chopped
• 2 cloves Garlic, minced
  
• 1/4 cup Madeira or Sherry
• 2 to 4 tablespoons Unsalted Butter (divided)
• Salt and Pepper (to taste)
• Fresh Thyme (to taste)

Directions:

1. Finely mince the mushrooms in a food processor until they're very small pieces (you can also do this manually, but it’ll take a bit more time).
2. Sauté the mushrooms, thyme sprig, and shallots in 1 to 2 tablespoons of butter, seasoning with salt and pepper, until nicely browned.
3. Add another tablespoon of butter to the pan. Once it’s melted, pour in the sherry and continue to sauté until the liquid is fully absorbed. Remove the thyme sprig, then take the pan off the heat and set it aside to cool.
4.  Season the steak generously with salt and pepper. Optionally, wrap the steak in twine to give it a more uniform, round shape.
5. Brown both pieces of steak in 1 to 2 tablespoons of butter over high heat for 1 to 2 minutes on each side, just until a nice crust forms. Once browned, remove the twine and set the steaks aside.
6. Unroll a sheet of puff pastry on a clean surface. Layer prosciutto on the pastry, then spread the mushroom mixture over the prosciutto.
7. Place both steaks side by side in the center of the pastry.
8. Fold the pastry over the steaks, shaping it into a figure-eight or infinity shape. Cut off any excess dough.
9. Bake at 350°F on a parchment-lined cookie sheet for 15-20 minutes, or until the pastry is golden and flaky.
10. Remove from the oven and skewer both ends with corn skewers.
11. Rock out to Saria's Song.

Serves 1 to 2

 

 

 

This recipe has been reformatted and reworded for clarity.