Sirloin Tip Oven Roast with Porcini Mushroom Jus Sirloin Tip Oven Roast with Porcini Mushroom Jus

Sirloin Tip Oven Roast with Porcini Mushroom Jus Image by: Sirloin Tip Oven Roast with Porcini Mushroom Jus Author: Canadian Living

Though juicy and flavourful, this roast is best cooked to no more than medium.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2007; Best Recipes Ever, weekdays at 3pm on CBC TV


  • 6 cloves garlic
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 3 lbs beef sirloin tip oven roasts
Porcini Mushroom Jus:
  • 1 pkg dried porcini mushroom
  • 1 tablespoon vegetable oil
  • 1 clove garlic minced
  • 1 pinch dried thyme
  • 1 pinch salt
  • 1 tablespoon brandy
  • 1 tablespoon sodium-reduced beef stock
  • 1 1/2 cup sodium-reduced beef stock


On cutting board, finely mince garlic; sprinkle with salt. Using flat side of knife, smash and scrape garlic to form paste. Scrape into small bowl.

Mix oil, thyme and pepper into garlic paste; rub all over top and sides of roast.

Place roast on rack in small roasting pan; add 1-1/2 cups (375 mL) water. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast for about 1 hour and 30 minutes longer or until meat thermometer registers 140°F (60°C) for medium-rare. Or roast until 155°F (68°C) for medium.

Transfer to cutting board and tent with foil; let stand for 15 minutes before carving thinly. Remove half and set aside for Pub-Style Beef Dip.

Porcini Mushroom Jus: Meanwhile, soak mushrooms in 1 cup (250 mL) boiling water for 20 minutes. With slotted spoon, remove mushrooms and chop. Strain liquid and set aside.

Skim fat from roasting pan juices. Place pan over medium-high heat; add mushroom liquid and bring to boil, scraping up brown bits. Strain and set pan juices aside.

In saucepan, heat vegetable oil over medium heat; fry garlic, thyme, salt and mushrooms until softened, about 2 minutes. Add brandy; cook, stirring, until no liquid remains.

Add stock and reserved pan juices; bring to boil. Reduce heat and simmer, uncovered, for about 8 minutes or until reduced to about 2 cups (500 mL). Remove 1 cup (250 mL) and set aside for Pub-Style Beef Dip. Serve remaining roast and jus.

Nutritional facts Per serving: about

  • Sodium 530 mg
  • Protein 31 g
  • Calories 26.0
  • Total fat 14 g
  • Cholesterol 67 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g


  • Iron 20.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sirloin Tip Oven Roast with Porcini Mushroom Jus