Top Sirloin Roast with Balsamic Vinegar Gravy

Top Sirloin Roast with Balsamic Vinegar Gravy
  • 4 servings
  • 0:10 Preparation
  • 1:45 Cooking
  • 1:55 Total Time


Add all
  • 1

    top sirloin roast

  • grainy mustard, as needed

  • fresh thyme leaves, as needed

  • 1 to 2 Tbsp.
    (15 to 30 mL)


  • 2 cups
    (500 mL)

    sirloin beef

  • Salt and pepper to taste

  • turmeric to taste

  • 3 to 4 Tbsp.
    (45 to 60 mL)

    balsamic vinegar

  • heavy cream to taste


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 1/4 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.

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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