Gourmet Sirloin Roast with Mustard-Prosciutto Crust

Gourmet Sirloin Roast with Mustard-Prosciutto Crust
  • 4 servings
  • 0:10 Preparation
  • 0:30 Cooking
  • 0:40 Total Time


Add all
  • 1 1/2-2 lb
    (700-900 g)

    sirloin roast

  • Salt and freshly ground pepper to taste

  • 1/4 cup
    (60 mL)

    extra-virgin olive oil

  • 3 1/2 oz
    (100 g)

    prosciutto, chopped

  • 5

    thyme, chopped

  • 2

    flat leaf parsley, chopped fine

  • 2 tsp.
    (10 mL)


  • 2 Tbsp.
    (30 mL)

    whole grain mustard


Preheat oven to 350°F (180°C).

Season roast.

In a large skillet, heat 2 Tbsp. (30 mL) oil over medium-high heat and brown roast on all sides.

Transfer to a roasting pan and roast for 30 to 45 minutes.

Remove the roast from the oven, cover loosely with foil and let stand for 15 minutes.

Meanwhile, brown chopped prosciutto in hot oil and transfer to paper towels to drain excess oil.

Combine prosciutto, thyme and parsley and season generously with pepper.

In a small bowl, combine honey and mustard.

Spread honey-mustard mixture over roast and cover with herbed prosciutto.

Serve with polenta and herbed, buttered green beans.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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