For a dramatic presentation, this sirloin is roasted whole instead of sliced into steaks. The mushrooms, stuffed with a pungent mixture of Roquefort, anchovies, mustard and garlic, make Syrah taste even better.
Meat master Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit-roasts the pork in a wood-fired hearth oven in his new Sonoma kitchen. “It’s like one giant stuffed pork chop,” he says.
Suzanne Goin covers this veal roast with herbs and butter before cooking to get extra-rich pan juices. They are delicious spooned over the exceptionally tender meat and served with the sweet roasted garlic cloves.