Garlic-Crusted Sirloin Tip Roast with Mushroom Gravy
This recipe makes 8 servings
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 |
Fragrant with roasted garlic, this roast makes an easy and impressive centrepiece to a harvest menu.
Ingredients
- 1 4 lb/2 kg beef sirloin tip oven roasts
- 10 cloves garlic, minced
- 2 tsp kosher salt or salt
- 2 tbsp vegetable oil
- 1 tsp pepper
- MUSHROOM GRAVY
- 1-3/4 cups beef stock, (approx)
- 1 tbsp vegetable oil
- 1/2 small onion, finely chopped
- 2 cups thinly sliced cremini mushrooms
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 3 tbsp 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 temperature 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
- Keywords : Main Course; Roast; Beef; Mushrooms;
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