Roast Sirloin Of Beef Recipe

Name: Roast Sirloin Of Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8 lb (35 kg) sirloin roast; 1/4 cup (50 mL) olive oil; 2 tbsp (25 mL) dry mustard; 2 tbsp (25 mL) Dijon mustard; 2 tbsp (25 mL) chopped garlic; 2 tbsp (25 mL) chopped fresh thyme; 2 tbsp (25 mL) black pepper; Salt to taste; Fig and Wine Sauce; 1 cup (250 mL) coarsely chopped onion; 1/2 cup (125 mL) coarsely chopped carrots; 1/2 cup (125 mL) coarsely chopped celery; 4 garlic cloves, left whole; 2 cups (500 mL) red wine; 1/4 cup (50 mL) balsamic vinegar; 1/4 cup (50 mL) chopped dried figs; 4 shiitake mushrooms, chopped with stems; 2 cups (500 mL) beef stock

Servings: persons

One 8 lb (35 kg) sirloin roast
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) dry mustard
2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) chopped garlic
2 tbsp (25 mL) chopped fresh thyme
2 tbsp (25 mL) black pepper
Salt to taste
Fig and Wine Sauce
1 cup (250 mL) coarsely chopped onion
1/2 cup (125 mL) coarsely chopped carrots
1/2 cup (125 mL) coarsely chopped celery
4 garlic cloves, left whole
2 cups (500 mL) red wine
1/4 cup (50 mL) balsamic vinegar
1/4 cup (50 mL) chopped dried figs
4 shiitake mushrooms, chopped with stems
2 cups (500 mL) beef stock

1
1. Score fat on top of roast. Combine oil, mustards, garlic, thyme, black pepper and salt. Rub over roast. Let sit for 1 hour.
2
2. Preheat oven to 500u00b0F (260u00b0C).
3
3. Place roast in a rack on a roasting pan and roast for 30 minutes.
4
4. Reduce heat to 350u00b0F (180u00b0C) and roast another hour or until an instant-read thermometer reads 125 u00b0F (53u00b0C) for rare or 140u00b0F (60u00b0C) for medium-rare. Remove from oven and let rest for 15 minutes. The fillet section will be better done than the sirloin section.
5
5. To make the fig and wine sauce, place onions, carrots, celery, and garlic cloves in a saute pan or wide pot over medium heat. Add wine, vinegar, figs and mushrooms. Reduce by half, about 15 minutes. Add beef stock. Bring to boil and reduce until mixture is reduced to about 2 cups (500 mL). Strain sauce, pushing down on the solids.
6
6. To carve, slip a sharp knife along the bone and remove the sirloin. Turn roast over and carve out fillet. Slice sirloin and fillet into slices and place a few slices on each serving plate. Serve sauce separately.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: One 8 lb (35 kg) sirloin roast, 1/4 cup (50 mL) olive oil, 2 tbsp (25 mL) dry mustard, 2 tbsp (25 mL) Dijon mustard, and more.

Yes, Roast Sirloin Of Beef falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Sirloin Of Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions