Whole Roasted Beef Sirloin With Chasseur Sauce And Horseradish Potato Souffle Food

WHOLE ROASTED BEEF SIRLOIN WITH CHASSEUR SAUCE

Steps:

• Coat meat with olive oil and season with salt and pepper. In a preheated 350ºF oven, roast for approximately 30 minutes or until internal temprature reaches 130ºF for medium rare. Serve with Chasseur Sauce.
• For the Chasseru Sauce - Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

SIRLOIN TIPS WITH HORSERADISH BUTTER SAUCE

Steps:

• Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.

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.

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.

ROSEMARY-GARLIC ROAST BEEF AND POTATOES WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
• Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes and horseradish sauce.