Oven roast cuts of beef, such as sirloin tip and inside and outside round, are less expensive than premium cuts and can make fine roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here we use a tasty garlic-and-herb-infused butter to do just that.
- Portion size 16 servings
- Credits : Canadian Living Magazine: April 2009
- 1/2 cup butter softened
- 3 cloves garlic pressed or pounded into paste
- 4 teaspoons minced fresh thyme
- 1/2 teaspoon anchovy paste (optional)
- 1/4 teaspoon white pepper
- 1 pinch ground cloves
- 2 tablespoons all-purpose flour
- 4 lbs beef Sirloin tip oven roast
- 4 lbs beef outside round beef oven roasts
- 1 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion thinly sliced
- 2 tablespoons brandy (optional)
- 2 tablespoons whisky (optional)
- 1 cup sodium-reduced beef broth
- 1/4 cup dry sherry (or 1 tbsp/15 mL lemon juice)
- 1/4 cup white wine (or 1 tbsp/15 mL lemon juice)
- 1/4 cup dry white vermouth (or 1 tbsp/15 mL lemon juice)
- 12 oz mushrooms sliced
- 1/4 cup finely chopped fresh parsley
- 2 teaspoons Dijon mustard
MethodIn bowl and using fork, mash together butter, garlic, thyme, anchovy paste (if using), white pepper and cloves. Transfer 2 tbsp (25 mL) to small bowl; mash with flour. Set aside.
With long thin knife, make 12 evenly spaced cuts halfway to bottom of roast. Enlarge each hole with handle of wooden spoon; stuff about 1 tsp (5 mL) of the flourless mixture into each. Sprinkle roast with 1 tsp (5 mL) of the salt and black pepper.
Spread onion in roasting pan; place roast on onion. Spread top of roast with remaining flourless mixture; sprinkle with brandy (if using).
Roast in 350?F (180?C) oven, basting often with pan juices after the first 30 minutes, until thermometer inserted in centre reads 140?F (60?C) for medium-rare, about 1-1/2 hours. Transfer to cutting board; tent with foil and let stand for 10 to 15 minutes.
Meanwhile, in saucepan, bring beef broth, sherry and 1/3 cup (75 mL) water to boil over medium heat. Add mushrooms and remaining salt; return to boil. Reduce heat and simmer until mushrooms are tender, 6 to 8 minutes. Reserving cooking liquid, drain and set liquid and mushrooms aside.
Stir cooking liquid into roasting pan; bring to boil over medium heat, stirring and scraping up brown bits. Strain into saucepan and bring to boil; whisk in reserved butter mixture and return to simmer, whisking constantly.
Add mushrooms and any juices from roast; simmer for 2 minutes. Stir in parsley and mustard. Thinly slice roast; serve with sauce.
Nutritional facts Per each of 16 servings: about
- Sodium 335 mg
- Protein 26 g
- Calories 203.0
- Total fat 9 g
- Cholesterol 73 mg
- Saturated fat 5 g
- Total carbohydrate 3 g
- Iron 21.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 3.0