Premium Sirloin Roast with Hunter’s Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 50 min |
| Total: | 1 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 2.6-lb. (1.2-kg) Red Grill Angus premium sirloin roast
- Salt and pepper to taste
- 1 Tbsp. (15 mL) Irresistibles organic safflower oil*
- 1 Tbsp. (15 mL) butter*
- Sauce
- 2 shallots, minced
- 2 Tbsp. (30 mL) butter*
- 1 cup (250 mL) thinly sliced mushrooms
- 7 Tbsp. (105 mL) red wine
- 2 tomatoes, peeled, seeded and chopped
- 1 1/4 cups (310 mL) demi-glace sauce
- 1/2 tsp. (2 mL) Irresistibles tarragon*
- 1/2 tsp. (2 mL) Irresistibles chervil*
- 2 tsp. (10 mL) tomato paste* (optional)
Preparation
Salt and pepper roast.
Oven roasting:
Add butter and oil to a hot skillet or roasting pan and brown meat on all sides.
Preheat oven to 400ºF (200ºC). Roast meat for 20 minutes.
Reduce temperature to 375ºF (190ºC) and continue cooking to desired degree of doneness.
Remove from oven, tent with foil and let stand 15 - 20 minutes before slicing.
Barbecue roasting:
Preheat a single burner to high. Place meat over unlit burner and close the lid. Cook to desired degree of doneness.
If barbecue has only one burner, roast on low with the lid down.
Hunter sauce:
In a skillet, sweat shallots in butter. Add mushrooms and brown them.
Add wine and reduce by half. Add tomatoes and simmer, covered, for 10 minutes.
Add demi-glace and herbs and reduce, uncovered.
Adjust seasoning and, if necessary, thicken with tomato paste.
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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