Sirloin tip, inside round and outside round oven roasts are tasty and less expensive than premium roasts. However, because they are less marbled with fat, they need help to keep them succulent. Here, a tasty garlic-and-herb-infused butter does just that.
HANDS-ON TIME
40 minutes
TOTAL TIME
3 hours
MAKES
12 to 16 servings
INGREDIENTS
½ cup butter, softened
3 cloves garlic, pressed or pounded into paste
4 tsp minced fresh thyme (or 1½ tsp dried)
½ tsp anchovy paste (optional)
¼ tsp white pepper pinch ground cloves
2 tbsp all-purpose flour
2 kg beef sirloin tip, or inside or outside round oven roast
1¼ tsp salt
½ tsp black pepper
1 onion, thinly sliced
2 tbsp brandy or whisky (optional)
1 cup sodium-reduced beef broth
¼ cup dry sherry, dry white wine or dry white vermouth (or 1 tbsp lemon juice)
375 g white mushrooms, sliced
¼ cup finely chopped fresh parsley
2 tsp Dijon mustard
DIRECTIONS
In bowl and using fork, mash together butter, garlic, thyme, anchovy paste (if using), white pepper and cloves. Transfer 2 tbsp to small bowl; mash with flour. Set aside.
Using long thin knife, make 12 evenly spaced cuts halfway to bottom of roast. Enlarge each hole with handle of wooden spoon; stuff about 1 tsp of the flourless butter mixture into each. Sprinkle roast with 1 tsp of the salt and the black pepper.
Spread onion in roasting pan; place roast on onion. Spread top of roast with remaining flourless butter mixture; sprinkle with brandy (if using).
Roast in 350°F (180°C) oven, basting often with pan juices after first 30 minutes, until instant-read thermometer inserted in centre reads 140°F (60°C) for medium-rare, about 1½ hours. Transfer to cutting board; cover loosely with foil and let rest for 10 to 15 minutes.
While roast is resting, in saucepan, bring broth, ⅓ cup water and sherry to boil over medium heat. Add mushrooms and remaining salt; return to boil. Reduce heat and simmer until mushrooms are tender, 6 to 8 minutes. Reserving cooking liquid, drain; set liquid and mushrooms aside.
Stir cooking liquid into roasting pan; bring to boil over medium heat, stirring and scraping up browned bits from bottom of pan. Strain through fine-mesh sieve into saucepan; bring to boil. Whisk in reserved butter mixture and return to simmer, whisking constantly.
Add mushrooms and any juices from roast; simmer for 2 minutes. Stir in parsley and mustard. Thinly slice roast; serve with sauce.
NUTRITIONAL INFORMATION, PER EACH OF 16 SERVINGS: about 203 cal, 26 g pro, 9 g total
fat (5 g sat. fat), 3 g carb, 1 g fibre, 73 mg chol, 335 mg sodium. % RDI: 1% calcium, 21% iron, 6% vit A, 3% vit C, 6% folate.
