Garlic Horseradish Sirloin Roast Food

GARLIC HORSERADISH SIRLOIN ROAST

Steps:

• With a sharp knife tip, cut about 40 slits all over roast.
• Stuff each slit with a garlic sliver.
• In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper, brush all over roast.
• Place onions in centre of roasting pan, place roast on top of onions.
• Roast in 325°F oven until thermometer registers 160°F for medium, about 2 hours.
• Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.
• Skim fat from pan juices.
• Pour in beef stock and Worcestershire sauce, bring to boil, stirring scraping up brown bits.
• Whisk cornstarch with 1 tablespoon water, whisk into pan and cook, whisking until thickened and glossy, about 2 minutes.
• Strain and serve with beef.

GARLIC TOP SIRLOIN POT ROAST

Steps:

• Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
• Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
• Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.

ROAST SIRLOIN OF BEEF & PORT GRAVY

Steps:

• For the beef, mix the garlic, thyme and olive oil with some black pepper. Rub over the beef and leave for at least 1 hr, the longer the better. Heat oven to 200C/180C fan/gas 6, season the beef with salt and place in a roasting tin. Roast in the oven for 30 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for 10-15 mins per 450g depending on how you like your meat - 10 mins per 450g will give you rare meat and 15 mins will give you meat that is cooked through.
• When the beef is cooked, take it out of the roasting tin and allow it to rest somewhere warm, loosely wrapped in foil, for 30 mins. Pour off and reserve any resting juices.
• To make the gravy, place the roasting tin on a high heat with the garlic, bay and thyme. Splash in the Port, scrape with a wooden spoon to loosen any debris from the tin and bubble until almost completely reduced. Pour in the red wine and reduce by three-quarters before adding the stock. Bring to the boil and season to taste. Pour reserved resting juices back into the tin. Finally, pour the gravy through a sieve into a warm jug. Carve the meat and serve with the gravy.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
• For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
• Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
• Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE

Steps:

• Instructions:.
• Heat oven to 325°F.
• Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
• Place roast on rack in shallow roasting pan.
• Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
• Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
• Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
• Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.