Pepper-Crusted Top Sirloin Roast and Apple Sauce

Preparation:	15 min
Marinating/Waiting:	10 min
Cooking:	20 min
Total:	45 min

4
servings

Category:	Meats and substitutes
Subcategory:	Beef
Source:	Académie Culinaire

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Recipe of : Pepper-Crusted Top Sirloin Roast and Apple Sauce

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Recipe ingredients

1 Tbsp. (15 ml) 5-pepper mix
1 lb. (454 g) top sirloin roast
1 cup (180 ml) Irresistibles Dijon mustard *
1 onion, sliced
Apple sauce
2 Tbsp. (30 mL) butter*
2 red apples, peeled, minced
2 Tbsp. (30 mL) Irresistibles balsamic vinegar*
1/2 cup (125 mL) apple juice*
Salt, pepper to taste
1/2 cup (125 mL) whipping cream*

Preparation

Preheat the oven at 400°F (200°C ).
Crush the peppercorns with a mortar and pestle or with a saucepan and cutting board.
Brush the roast with Dijon mustard.
Sprinkle with crushed pepper.
Place the onion slices in a frying pan and put the roast on top of them.
Cook in the oven until medium rare or desired degree of cooking.
Let sit for 10 minutes on a sheet of aluminum foil before slicing.
Apple sauce
In a skillet, heat the butter over medium.
Sauté sliced apples and add balsamic vinegar and apple juice. Season. Cover.
Bring to a boil, lower heat and cook about 4 minutes or until apples have consistency of applesauce. Keep warm.
Before serving, add cream and adjust seasoning.

Suggestion

Letting meat rest allows the juices to settle, making the meat firmer and easier to slice.
Tent meat loosely with foil to trap the heat, but do not wrap tightly or the meat will be steamed.

* 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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