Roasted Sirloin Beef Weight Watchers Recipes

Steps:

• Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
• Season beef all over with salt and pepper; transfer to prepared pan.
• Combine garlic, rosemary and oregano in a small bowl. Rub the herb mixture all over the top of the beef, gently pressing herbs into the beef with your hands so it sticks.
• Roast until an instant-read thermometer inserted into the center of the beef reads 145°F, about 20 minutes (for medium meat; cook longer for well-done meat).
• Let beef stand 15 minutes before slicing crosswise into thin (1/4-inch thick) slices. Yields about 3 ounces per serving.

Steps:

• Trim fat from steak.
• Slice steak diagonally across grain into 1/4 inch wide strips.
• Place a non-stick skillet over medium high heat until hot.
• Add steak; cook 3 minutes.
• Drain well.
• Place skillet over medium-high heat until hot.
• Return steak to skillet.
• Add mushrooms, onion, and garlic; saute 2 minutes.
• Add beef broth and next 5 ingredients; bring to boil.
• Cover, reduce heat, and simmer 50 minutes or until meat is tender.
• Remove from heat; stir in sour cream.
• Spoon over noodles; sprinkle with parsley.
• Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.