ROAST SIRLOIN OF BEEF
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium
SIRLOIN TIP ROAST
Make and share this Sirloin Tip Roast recipe from Food.com.
Provided by Alan Leonetti
Categories Roast Beef
Time 3h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place roast in the refrigerator a couple of days ahead of time.
- Set the roast at room temperature for 1 hour prior to cooking.
- Thoroughly rinse the roast& pat dry with paper towel.
- Generously salt& pepper the roast on all sides.
- Cover the bottom of a roasting pan with olive oil& set on medium-high heat about 4 minutes until very hot.
- Wearing a long sleeve shirt& oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan& sear on all sides until nicely browned& about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
- Set a wire rack in another roasting pan,& then set the roast onto the rack.
- Pour water over the roast, making sure that it covers the bottom of the roasting pan,& then pour the wine over the roast.
- Cut the 6 cloves of garlic in half lengthwise& with a small knife cut small slits into the top of the roast& insert the garlic clove halves into the roast.
- Generously brush roast with Dijon mustard.
- Generously season again with salt& pepper,& then generously sprinkle the rest of the seasonings, including the au jus mix, evenly.
- Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees for 2 1/2 to 3 1/2 hours or until roast is almost done.
- If you desire it to be medium-rare, remove from oven when it is rare.
- If you desire it to be medium, remove from oven when it is medium-rare.
- After removing from oven, tent with aluminum foil.
- Allow to stand for 20 to 30 minutes to allow the juices to redistribute themselves evenly throughout the roast,& for the roast to complete its cooking to your desired doneness.
- Set the roast onto a cutting board& carve immediately& serve.
- Place all of the juices, including the 1/2 cup rendered from the initial searing process, into a gravy boat to serve as the au jus.
Nutrition Facts : Calories 40, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 697.8, Carbohydrate 4.4, Fiber 0.1, Sugar 0.1, Protein 0.8
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
CATHERINE'S SIRLOIN TIP ROAST
This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls.
Provided by Kate Holmgreen
Categories Main Dish Recipes
Time 1h45m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine.
- Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan.
- Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
- To serve, slice thinly against the grain, and use pan drippings for gravy.
Nutrition Facts : Calories 298.7 calories, Carbohydrate 0.9 g, Cholesterol 138.3 mg, Fat 10 g, Fiber 0.1 g, Protein 48.3 g, SaturatedFat 3.5 g, Sodium 132 mg
MARIE'S TENDER SIRLOIN TIP ROAST
This is a detailed recipe on how to cook a sirloin tip roast. The most important thing to remember is to not overcook it or it will be tough. Very tasty served with garlic mashed potatoes and gravy.
Provided by Marie
Categories Roast Beef
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
- Mix together rest of ingredients and rub over roast.
- Let set for one half hour.
- Preheat oven to 325°, place roast in pan and place on upper oven rack.
- Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
- Use a meat thermometer to check doneness - should read 140° for medium.
- Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
BEEF SIRLOIN TIP ROAST
This meaty sirloin tip roast, served with a mouthwatering mushroom gravy, is a snap to assemble and pop in the oven. It is my husband's favorite. -Burgess Marshbanks, Buies Creek, North Carolina
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.
ROAST SIRLOIN
Provided by Mark Bittman
Categories dinner, weekday, roasts, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Place a heavy skillet, large enough to hold the roast, in the oven. Preheat the oven to 500 degrees.
- Sprinkle the meat liberally on all sides with salt and pepper. Place in the hot pan, with top (fatty) side down. Ten minutes later, turn and roast with the fatty side up. After 10 more minutes, turn and roast for 5 minutes on each side. The total cooking time is 30 minutes for meat to brown nicely all over.
- Test with a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends. When it registers 120 degrees, meat will be rare to medium-rare. Cook longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.
- Let roast rest 5 to 10 minutes, then carve and serve with its juices, or with a simple pan sauce (see article).
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 29 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 12 grams, Sodium 485 milligrams, Sugar 0 grams
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