Sirloin Steak Roast with Mushroom Sauce Sirloin Steak Roast with Mushroom Sauce

Author: Canadian Living

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.

  • Portion size 10 servings
  • Credits : ©



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.


Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 171 mg
  • Protein 26 g
  • Calories 209.0
  • Total fat 9 g
  • Cholesterol 69 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g


  • Iron 24.0
  • Folate 7.0
  • Calcium 2.0
  • Vitamin A 2.0
  • Vitamin C 3.0
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Sirloin Steak Roast with Mushroom Sauce