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Top Sirloin Roast with Balsamic Vinegar Gravy https://www.metro.ca/userfiles/image/recipes/rosbif-haut-surlonge-grilRouge-sauce-balsamique-6020.jpg PT10M PT1H45M PT1H55M
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.
4
1 top sirloin roast grainy mustard, as needed fresh thyme leaves, as needed 1 to 2 Tbsp. (15 to 30 mL) cornstarch 2 cups (500 mL) sirloin beef turmeric to taste 3 to 4 Tbsp. (45 to 60 mL) balsamic vinegar heavy cream to taste
Top Sirloin Roast with Balsamic Vinegar Gravy

Top Sirloin Roast with Balsamic Vinegar Gravy

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:10
Preparation
1:45
COOKING
1:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    top sirloin roast
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    CENTRE CUT, SELECTED VARIETIES 13.21/kg

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    CENTRE CUT, SELECTED VARIETIES 13.21/kg

    BONELESS STUFFED PORK LOIN CHOPS, ROAST OR PINWHEEL

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    CENTRE CUT, SELECTED VARIETIES 13.21/kg

    BONELESS STUFFED PORK LOIN CHOPS, ROAST OR PINWHEEL

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    CENTRE CUT, SELECTED VARIETIES 13.21/kg

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    CENTRE CUT, SELECTED VARIETIES 13.21/kg

    BONELESS STUFFED PORK LOIN CHOPS, ROAST OR PINWHEEL

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    $5.99 /lb

    CENTRE CUT, SELECTED VARIETIES 13.21/kg

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    $5.99 /lb

    CENTRE CUT, SELECTED VARIETIES 13.21/kg

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    CENTRE CUT, SELECTED VARIETIES 13.21/kg

    BONELESS STUFFED PORK LOIN CHOPS, ROAST OR PINWHEEL

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    $5.99 /lb

    CENTRE CUT, SELECTED VARIETIES 13.21/kg

    BONELESS STUFFED PORK LOIN CHOPS, ROAST OR PINWHEEL

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    $5.99 /lb

    CENTRE CUT, SELECTED VARIETIES 13.21/kg


  • grainy mustard, as needed

  • fresh thyme leaves, as needed
  • 1 to 2 Tbsp.
    (15 to 30 mL)
    cornstarch
  • 2 cups
    (500 mL)
    sirloin beef
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    66 g, 1 kg SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

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    66 g, 1 kg SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g, 1 kg SELECTED VARIETIES

    Aurora Sea Salt or Bouillon Cubes

    Aurora Sea Salt or Bouillon Cubes

    $0.99 ea.

    66 g, 1 kg, SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g, 1 kg SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    66 g, 1 kg SELECTED VARIETIES

    Aurora Sea Salt or Bouillon Cubes

    Aurora Sea Salt or Bouillon Cubes

    $0.99 ea.

    66 g, 1 kg, SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

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    66 g, 1 kg SELECTED VARIETIES

    AURORA SEA SALT OR BOUILLON CUBES

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    66 g, 1 kg SELECTED VARIETIES


  • turmeric to taste
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    540 ml

  • 3 to 4 Tbsp.
    (45 to 60 mL)
    balsamic vinegar

  • heavy cream to taste
Imprimer ma sélection

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 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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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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