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Recipe Detail Page
Roast Sirloin of Beef
Holiday 2006
This is just a large porterhouse steak. Ask the butcher to remove the sirloin and fillet from the bone and then tie them back on. To carve, just release the string and remove roasts from bones. This makes it very easy to serve. The figs in the sauce balance the flavour, giving a strong taste with an edge of sweetness. Serve with brussels sprouts, parsnips and roast potatoes.
Serves 8
One 8 lb (35 kg) sirloin roast
¼ 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
½ cup (125 mL) coarsely chopped carrots
½ cup (125 mL) coarsely chopped celery
4 garlic cloves, left whole
2 cups (500 mL) red wine
¼ cup (50 mL) balsamic vinegar
¼ cup (50 mL) chopped dried figs
4 shiitake mushrooms, chopped with stems
2 cups (500 mL) beef stock
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. Preheat oven to 500ºF (260ºC).
3. Place roast in a rack on a roasting pan and roast for 30 minutes.
4. Reduce heat to 350ºF (180ºC) and roast another hour or until an instant-read thermometer reads 125 ºF (53ºC) for rare or 140ºF (60ºC) for medium-rare. Remove from oven and let rest for 15 minutes. The fillet section will be better done than the sirloin section.
5. To make the fig and wine sauce, place onions, carrots, celery, and garlic cloves in a sauté 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. 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.
Serves 8
