Tested till perfect Sirloin Tip Oven Roast with Porcini Mushroom Jus
Sirloin Tip Oven Roast with Porcini Mushroom Jus
Photography by Matthew Kimura

Sirloin Tip Oven Roast with Porcini Mushroom Jus

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2007; Best Recipes Ever, weekdays at 3pm on CBC TV

Recipe3 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 6 6cloves garlic
  • 1/2 tsp 1/2tspsalt
  • 1 tbsp 1tbspvegetable oil
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tsppepper
  • 3 lb 3lbbeef sirloin tip oven roastbeef sirloin tip oven roasts

Porcini Mushroom Jus

  • 1 pkg 1pkgdried porcini mushroomdried porcini mushrooms
  • 1 tbsp 1tbspvegetable oil
  • 1 1clove garliccloves of garlic, minced
  • 1 Pinch 1Pinchdried thyme
  • 1 Pinch 1Pinchsalt
  • 1 tbsp 1tbspbrandy or sodium-reduced beef stock
  • 1-1/2 cups 1-1/2cupssodium-reduced beef stock
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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.

Additional information : This economical oven roast is perfect for Sunday family dinner with Buttermilk Smashed Potatoes and steamed green beans, then as leftovers on Monday.

Nutritional Information Per serving: about

cal 26 pro 31g total fat 14g sat. fat 4g
carb 3g fibre 0 chol 67mg sodium 530mg

% RDI:

calcium 1 iron 20 vit C 3 folate 5
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