Roasted Sirloin With Red Onions And Port Gravy Food

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.

ROASTED SIRLOIN WITH RED ONIONS AND PORT GRAVY

Steps:

• Preheat oven to 180°C.
• Wipe the meat and season all over witrh salt and pepper.
• quarter onions through the root, keeeping root intact to hold together.
• Heat the oil in a roasting pan, addd the onions, turning them until they glisten.
• Put the beef in the tin and surround with the onions.
• Mix the herbs together and set aside.
• Roast the beef for 45minutes then remove from the oven and spread the horseradish over the fat of the meat, sprinkle 3/4 of the herbs over the meat and the rest over the onions.
• Roast a further 40-45 minutes for medium.This depends on how plump the meat is. The plumper it is the more time it wil require.
• Transfer the cooked meat and onions to a plate and cover with foil to keep warm.
• Reheat the pan juices in the tin( do this on the hob), stir in the flour and cook 1 minute.Stir in the port, then stock.
• Bring to the boil, stirring until thickened, add the worchertershire sauce.Simmer 5 minutes.
• Serve with roast potatoes.

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.

STICKY PORT GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the turkey bits and/or chicken wings into a sturdy roasting tin with the onions, carrot, celery and garlic. Toss in the oil and spread out into a single layer. Place in the oven for 40 mins undisturbed - you want them the right side of just burnt, as this will give you lots of flavour.
• Remove the tin from the oven and mix in the honey, soy sauce and tomato purée. Toss everything together until all the bits are completely coated, then return to the oven for 10 mins until sticky and caramelised. Remove the tin from the oven again, sprinkle over the flour and dried mushrooms (if using) and return to the oven for a final 10 mins.
• If your roasting tin is flameproof, put it on a low flame, add the vinegar and sizzle for a moment. Pour in the Port and cook until you have a thick, glutinous paste mixed in with all the ingredients - it will look quite messy! Add the stock and herbs, bring to the boil and cook for 10 mins. (If your tin isn't flameproof, add the vinegar, stir to loosen all the burnt bits from the tin, then tip into a saucepan to continue.)
• Turn off the heat and use a potato masher to mash everything to extract as much flavour out of it as you can. Carefully pass the contents through a sieve over another saucepan, pushing down on the contents of the sieve. Simmer the gravy until thick and glossy, then leave to cool. Can be chilled for up to 3 days or frozen for up to 2 months. Reheat the gravy and serve as it is, or add to the turkey roasting juices for even more flavour.

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.

BBQ & GARLIC CRUSTED ROAST SIRLOIN W/ WINE GRAVY

Steps:

• Preheat oven to 325°F.
• In large roasting pan, pour in red wine.
• Place beef roast on wire rack.
• Combine barbecue sauce, beef stock powder and crushed garlic and spice blend.
• Spoon onto roast and spread over the roast with the back of your spoon.
• Cover and bake to desired doneness (I do 3 hours and it is just under well-done).
• When cooked, remove roast and wire rack from pan.
• Place pan on cooktop burner and set to medium high.
• Combine COLD water and cornstarch, stir until smooth.
• When sauce is bubbling, pour in cornstarch mixture and stir constantly.
• Sauce will thicken and darken.
• When gravy has reached desired consistency, remove from heat and serve.