Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy
Fragrant with roasted garlic, this roast makes an easy and impressive centrepiece to a harvest menu.
Servings: 8 to 10
Ingredients:
Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy
Photography by Edward Pond
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 281 |
| pro | 33 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 70 mg |
| sodium | 739 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 22% |
| vit C | 2% |
| folate | 7% |
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1 beef sirloin tip oven roast (4 lb/2 kg)
10 cloves garlic, minced
2 tsp (10 mL) salt or kosher salt
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) pepper
Mushroom Gravy:
1-3/4 cups (425 mL) beef stock (approx)
1 tbsp (15 mL) vegetable oil
Half small onion, finely chopped
2 cups (500 mL) thinly sliced cremini mushrooms
1/4 tsp (1 mL) each salt, pepper and dried thyme
3 tbsp (50 mL) all-purpose flour
Preparation:
Place roast on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast.
Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare, about 2 hours. Transfer to cutting board; tent with foil and let stand until temper-ature rises 5°F (3°C), about 10 minutes.
Mushroom Gravy: Meanwhile, skim fat from pan juices; scrape juices into glass measure. Add enough stock to make 2 cups (500 mL). Set aside.
In saucepan, heat oil over medium-high heat; fry onion, mushrooms, salt, pepper and thyme, stirring occasionally, until softened and no liquid remains, about 6 minutes.
Stir in reserved pan juice mixture; bring to boil. In small bowl, whisk flour with 1/4 cup (50 mL) water; stir into gravy and simmer until thickened, about 2 minutes.
Source
Canadian Living Magazine: October 2006
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