RedGrill Angus Top Sirloin Roast with Balsamic Vinegar Gravy
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 45 min |
| Total: | 1 h 55 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 1 RedGrill Angus top sirloin roast
- Grainy mustard, as needed
- Fresh thyme leaves, as needed
- 1 – 2 Tbsp. (15 – 30 mL) cornstarch*
- 2 cups (500 mL) beef broth*
- Salt and pepper to taste
- Turmeric to taste
- 3 - 4 Tbsp. (45 - 60 mL) Irresistibles balsamic vinegar*
- Heavy cream to taste
Preparation
Preheat oven to 450°F (230°C).
Pat roast dry with paper towels.
Rub mustard and thyme over roast.
Insert a meat thermometer in the centre of the roast, put it in a roasting pan and oven-sear it for 10 minutes.
Reduce heat to 275°F (140°C) and roast uncovered to desired doneness. For a 2-lb. (1-kg) roast, estimate 1¾ hours for medium-rare and 2 hours for medium.
Remove from oven, tent with foil, and let stand for at least 15 minutes.
Gravy: Mix cornstarch into ¼ cup (60 mL) of beef broth. Heat drippings in roasting pan over medium-high heat, adding broth and stirring in cornstarch-broth mixture. Cook, stirring, until reduced to desired thickness.
Reduce heat and season. Stir in balsamic vinegar to taste, and if desired, heavy cream. Serve.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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