Sirloin Tip Oven Roast with Porcini Mushroom Jus
Sirloin Tip Oven Roast with Porcini Mushroom Jus
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 26 |
| pro | 31 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 3 g |
| fibre | 0 |
| chol | 67 mg |
| sodium | 530 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 20 |
| vit C | 3 |
| folate | 5 |
- Portion size: 4
Though juicy and flavourful, this roast is best cooked to no more than medium.
Ingredients
- 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
Preparation
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.
Source : Canadian Living Magazine: September 2007; Best Recipes Ever, weekdays at 3pm on CBC TV
