Beef Sirloin Tip Roast With Mushrooms Food

BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY

Steps:

• Allow the roast to come down to almost room temperature before starting which will take a few hours.
• Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
• Set oven to 350°F.
• Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
• Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
• Place the roast onto the the foil in the. pan.
• Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
• Insert a meat thermometer into the middle of the roast.
• Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
• Cook until an meat thermometer reads 130°F for medium-rare.
• IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
• Remove the roast to a serving platter then cover just loosely with foil.
• Place the pan drippings into a saucepan.
• In a small cup whisk together the cornstarch with 1/4 cup cold water.
• Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
• Add in the sautéed mushrooms to the gravy.
• Serve with the sliced roast.

BEEF SIRLOIN TIP ROAST

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.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

HOW TO COOK BEEF SIRLOIN TIP ROAST

Steps:

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
• Bake uncovered for 30 minutes. Then reduce heat to 325 degrees F, cover with lid and bake until internal read thermometer reads 10 degrees BEFORE your desired doneness:°Rare: 120-125 F internal temperature. Red and bloody.°Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.°Medium: 140 F internal temperature. Barely pink center with brown to the outside.°Well done: 150-160 F internal temperature. Brown all the way through.Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes. I would start checking after 30 minutes and remember all ovens bake differently!
• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
• Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

REALLY GOOD CROCK POT ROAST BEEF {MAKES ITS OWN GRAVY}

Steps:

• Brown meat in a small amount of oil on all sides. Sprinkle with pepper and place in a 6 quart Crock pot.
• Dump the onion soup mix on top, then add the mushroom soup.
• Add the water to the pan you browned the meat in and use a whisk to get up all the drippings. Pour over the top of everything in the crock pot.
• Cook on High for 4-5 hours or Low for 8-10 hours. Serve with mashed potatoes.

SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS

Steps:

• MUSHROOMS:.
• Preheat the oven to 450°F
• In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil.
• Season with salt and pepper.
• Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
• Pour the liquid into a glass measuring cup.
• Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
• Transfer the mushrooms to a large plate.
• Set the baking dish over moderately high heat and when it starts to smoke, add the water.
• Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
• Pour the liquid into the measuring cup.
• Return the mushroom caps to the baking dish, stemmed side up.
• In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
• Stir in the bread crumbs and season with salt and pepper.
• Stuff each mushroom cap with a heaping teaspoon of filling.
• SIRLOIN ROAST:.
• Season the sirloin roast with salt and pepper.
• Set a large ovenproof skillet over moderately high heat for a few minutes.
• Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
• Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
• Turn the roast fat side up and cook for 1 minute.
• Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120°F for rare.
• Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
• FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
• Meanwhile, preheat the broiler.
• Set the skillet over moderately high heat.
• Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
• Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
• Remove the skillet from the heat and swirl in the butter.
• Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
• Broil the mushrooms for 3 minutes, or until browned.
• Rotate the baking dish as necessary.
• Carve the roast into 4 thick slices and serve with the stuffed mushrooms.
• Pass the sauce at the table.
• Serve with a green vegetable, potatoes if desired, & loaf of crusty Italian bread.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.