Fry the meat and rub it with salt, pepper and paprika. Place on a sufficiently large piece of foil and pour the sherry over the meat. Close the foil and slide the meat onto the wire rack in the middle of the oven and finish cooking.
Take the cooked roast out of the foil and cover it and keep it warm.
For the sauce, bring the roast set with the mushrooms and a little mushroom stock to the boil, stir in the creme fraiche, bring to the boil and thicken the sauce with a little whisked flour as desired. Season the sauce with salt, pepper, paprika and sherry to taste. Cut the meat into slices, arrange on a preheated platter with part of the sauce and add the rest of the sauce.
Parsley potatoes go particularly well with a roll roast.
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