Sirloin Steak Roast with Mushroom Sauce

By The Canadian Living Test Kitchen

111 people added this to their Recipe Box

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	209209 cal
pro	26 g26g pro
total fat	9 g9g total fat
sat. fat	4 g4g sat. fat
carb	3 g3g carb
fibre	1 g1g fibre
chol	69 mg69mg chol
sodium	171 mg171mg sodium
% RDI:	-
calcium	22 calcium
iron	2424 iron
vit A	22 vit A
vit C	33 vit C
folate	77 folate

Even though the kids love to have new food experiences all the time, they still do enjoy coming home to your roasts. For extra juicy flavour, try this new-look version with a classy mushroom sauce. Send some leftovers home with them for sandwiches the next day.

Ingredients

1 1sirloin roast (top sirloin), 2 inches (5 cm) thick (about 3 lb/1.5 kg)
1-1/4 tsp pepper 1-1/4 1-1/4tsp tsppepper
2 tsp vegetable oil 2 2tsp tspvegetable oil
12 oz shitake mushrooms 12 12oz ozshitake mushroommushrooms or crimini mushrooms
1-1/4 cups beef stock , (approx)1-1/4 1-1/4cups cupsbeef stock, (approx)
1 large onion , finely chopped1 1large oniononions, finely chopped
4 cloves garlic , minced4 4cloves garlic, minced
3/4 tsp dried thyme 3/4 3/4tsp tspdried thyme
3/4 cup red wine 3/4 3/4cup cupred wine
1-1/2 tsp balsamic vinegar 1-1/2 1-1/2tsp tspbalsamic vinegar or red wine vinegar
2 tbsp butter , cubed2 2tbsp tbspbutter, cubed

Preparation

Trim all but 1/4 inch (5 mm) of fat from roast; wrap kitchen string around edge and tie tightly to hold shape. Rub roast with 1 tsp (5 mL) of the pepper. In large ovenproof skillet, heat oil over medium-high heat; brown roast on both sides. Drain off any fat. Roast in 375°F (190°C) oven, turning once, for 45 minutes or until meat thermometer registers 140°F (60°C) for rare or until desired doneness. Transfer to cutting board; tent with foil and let stand for 20 minutes.

Meanwhile, remove woody stem from mushrooms; slice caps. Strain pan juices into measuring cup; skim off any fat. Add enough of the beef stock to make 1-1/2 cups (375 mL). Set aside.

Return skillet to medium heat. Add onion, garlic and thyme; cook, stirring occasionally, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 8 minutes or until browned. Pour in stock mixture, wine, balsamic vinegar and remaining pepper; bring to boil, stirring to scrape up brown bits from bottom of pan. Boil for about 5 minutes or until slightly thickened and spoon scraped across bottom of skillet leaves trail that fills in slowly. Remove from heat; stir in butter until melted and sauce is glossy. Slice roast thinly; serve with sauce.

Additional information :

Tip: If using crimini mushrooms, simply trim.