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
ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
- In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
- Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.
SIRLOIN WITH SPICED BUTTER, SHALLOT SALAD, ROASTED CARROTS & MASH
A sharing steak platter is a lovely way to enjoy an indulgent meal for two
Provided by Jason Atherton
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
Steps:
- First make the spiced butter. Mash the ingredients together with pepper. Form into a sausage shape between layers of cling film, twist ends closed and chill until firm. You can do this up to 3 days before or keep chilled or frozen for 1 month.
- For the mash, cook the potatoes in boiling salted water until tender, about 15 mins. Drain, then steam dry in the colander for a few mins. Mash with butter and cream, season and keep warm.
- Heat oven to 200C/180C fan/gas 6. Toss the carrots with 25g of the butter and seasoning in a roasting tray. Roast for 15-20 mins, until tender. Heat the rest of the butter in an ovenproof pan and brown the sirloin for 2 mins each side. Transfer to the oven and cook for 10 mins, for medium-rare and 15 mins for well-done. Rest for 5 mins before serving.
- To make the salad, toss the parsley and shallots with oil, vinegar, mustard and seasoning. Slice the steak and serve with the mash, carrots and salad, and two slices of spiced butter on top.
Nutrition Facts : Fat 121 grams fat, SaturatedFat 61 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 2.6 milligram of sodium
EASY ROASTED CARROTS AND SHALLOTS
This carrot and shallot side dish goes well with roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.
Nutrition Facts : Calories 217 g, Fat 7 g, Fiber 7 g, Protein 4 g
COMPANY MASHED CARROTS
Although I call these "company carrots," I'll often serve them on a weeknight to my family. No matter who's eating it, the fast, easy dish is always a favorite. -Cynthia Hanus-Beard, Tamarac, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place carrots in a Dutch oven; add water to cover. Bring to a boil. Cook, covered, 15-20 minutes or until very tender. Drain carrots; return to pan., Mash carrots with remaining ingredients by hand or puree in a food processor until blended.
Nutrition Facts :
CARAMELISED SHALLOT MASH
A low-fat, but creamy and delicious mash that's made to be eaten with sausages
Provided by Emma Lewis
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.
- Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.
Nutrition Facts : Calories 249 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.17 milligram of sodium
SIRLOIN STEAK WITH SHALLOT BUTTER
Make and share this Sirloin Steak With Shallot Butter recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 59m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
- Add the shallots and decrease heat to med-low.
- Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
- Remove from the heat and let cool completely.
- In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
- Scrape the mixture onto a piece of waxed paper.
- Using the paper as an aid, form the butter into a log and wrap well.
- Refrigerate until the butter is chilled and firm, at least 2 hours.
- Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
- Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
- Leave the coals heaped in the center of the grill.
- For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
- In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Season the steaks on both sides with the salt mixture.
- Lightly oil the grill rack.
- Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
- Turn the steaks and sear on the second side, about 2 minutes longer.
- Move the steaks to the perimeter of the grill, not over the coals, and cover.
- For a gas grill, transfer the steaks to the unlit burner and cover.
- Cook until the steaks are medium-rare, about 5 minutes longer.
- Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
- Serve the steaks on individual plates, topping each with a pat of shallot butter.
Nutrition Facts : Calories 1439.9, Fat 100.3, SaturatedFat 45.8, Cholesterol 517, Sodium 321.7, Carbohydrate 3.4, Protein 124.2
MASHED SPICED CARROTS
This is a cooking light recipe that makes mashed carrots tasty. Canbe vegan by subbing out for the butter.
Provided by ladypit
Categories Vegetable
Time 35m
Yield 4 1/2 cup servings
Number Of Ingredients 5
Steps:
- Put the carrots in a pan and cover them with water.
- Bring to a boil.
- Cover and reduce the heat.
- Simmer for 20 minutes or until they are very tender.
- Drain them.
- Put the carrots in a bowl and add the other ingredients and then mash to the consistency you want.
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