Roast Sirloin Food

ROAST SIRLOIN OF BEEF

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.

SIRLOIN TIP ROAST

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.

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.

CATHERINE'S SIRLOIN TIP ROAST

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.

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.

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.

MARIE'S TENDER SIRLOIN TIP ROAST

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.

ROAST SIRLOIN OF BEEF

Steps:

• Preheat oven to 425°F. Season roast generously with gray sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan set over high heat. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120°F for medium-rare, 40-50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and sprinkle with additional gray sea salt. Serve with Spinach Gunge alongside.

ROAST SIRLOIN OF BEEF

Steps:

• Place Sirloin Butt in a roast pan. Rub salt and pepper into roast. Rough cup vegetables, mince garlic add to roast pan. Place roast in a 325 - 350 degree oven. Roast for 1 1/2 hours. Add 1 quart of beef stock or water To cook to medium add an additional 45 minutes.
• When meat has been removed, take pan drippings add an additional pint of beef stock, season to taste, strain and serve as hot au jus with slices of roast.

TOP SIRLOIN ROAST

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.

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.

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.

ROAST SIRLOIN

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).

ROAST SIRLOIN BEEF WITH RUB

Steps:

• Score fat on top of roast.
• Combine flour oil, mustards, garlic, black pepper and salt.
• Rub over roast and marinate 1-4 hours Preheat oven to 500 degrees F (260 degrees C) Place roast on a rack in roasting pan Roast for 30 minutes Reduce heat to 350 degrees and roast another 45 min or until instant- read thermometer reads 120 F for rare or 140 F for medium rare.
• Let rest for 15 minutes while making the gravy Gravy. Drain fat from pan, leaving 1 tbsp.
• Stir flour into the pan and cook until lightly browned, about 1 minute. Add drippings, beef stock and tomato paste and bring to boil. Simmer for 5 minutes or until slightly thickened.
• (If you like your gravy a little thicker mix 1 tbsp cornstarch with cold water to form running paste and stir into gravy until thickens) Season to taste.