Easy and economical - it is hard to beat a Sirloin Top Roast.
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Ingredients & Substitutions
Beef: Sirloin top roasts get good marks from America's Test Kitchen for value and flavour. Sirloin tends to be a lean cut of meat, but a top sirloin roast will come with a fat cap on it so it will exude some juices and stay moist while roasting. Don't confuse this with a sirloin 'tip' roast, which does not have the fat cap and will be a bit drier and a bit less tender.
Mushrooms: The recipe as written calls for cremini mushrooms but any type of mushroom is fine.
How To Make It
- Take the roast out of the fridge, pat it dry and season it with salt and pepper about an hour before putting it in the oven. Allowing protein to come to room temperature before cooking with give you a juicier, more evenly cooked finished product. You want the outside to sear (not steam) so removing any moisture will help with that. It also helps the seasoning stick.
- Sear the outside of the roast to help seal the juices in. You can do this by frying it quickly on all sides in some oil but you can also just start it off in a hot oven and then reduce the temperature to finish cooking the inside slowly.
- I put my roast on a rack because I was roasting it over a bed of red onions and mushrooms. You could set the roast on top of the vegetables if you like. The point is not to have the roast sitting in a pool of liquid on the bottom of the pan because it will be steaming rather than roasting.
- While the meat is roasting, start your Bordelaise sauce. It will take around 30 minutes to reduce (or longer if you are making a larger batch). When the roast is done cooking, you can add in the juices from the pan before you strain the sauce to maximize the flavour.
- The only thing you don't want to do is overcook the roast. The more well done, the drier and less tender it will be to eat. See the chart below for cooking guidelines.
- The next essential step it to tent the meat. That means allowing it to rest lightly covered with foil. This may be 5- 10 minutes. During this time the temperature will continue to rise a few more degrees and the juices will redistribute themselves throughout the roast, leaving every bite moist and juicy.
Roast Internal Temperature Chart
Many recipes use a minutes/per pound formula for roasting but the most accurate way to get the finished stage you want be it rare, medium or well done is to use an instant read thermometer. That is the easiest way to ensure you don't overcook your meat.
- Rare roast beef finished temperature should be 125 degrees F;
- Medium-rare 135;
- Medium 145;
- Medium-well 155 and
- Well-done 160.
The meat temperature will rise a few degrees after being taken out of the oven and while being tented. So you want to remove the roast about 5 degrees before your target finished temperature.
I served mine with Bordelaise Sauce - a rich, delicious wine-based sauce that will very easily raise this roast to company status!
Wine Pairing with Sirloin Top Roast
If you do serve the roast with Bordelaise sauce, serve the same Bordeaux wine you used to make the sauce with, if possible. Failing that, try to use a similar wine (a different Bordeaux).
If serving with gravy, or plain any dry red wine will go nicely. You can afford to pick a 'big' red wine ie a robust flavour with lots of tannins, because the protein in the roast will bond with the tannins and soften them out. So that means - an oaked Cabernet Sauvignon, Malbec, Rioja, Cab Franc, Chianti, Brunello,or Barolo would all be wonderful here.
On the white spectrum - again you could afford to look for a rich, oaked Chardonnay.
Suggested Menu
Top Sirloin Roast With Bordelaise Sauce
Root Vegetable Gratin
Air Fryer Broccoli
Chocolate Basque Cheesecake
Top Sirloin Roast with Bordelaise Sauce
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Save Print Pin FacebookIngredients
- 3 lb boneless top sirloin roast
- salt and pepper
- 1 medium red onion chopped
- 1 lb cremini mushrooms trimmed and halved
- Bordelaise Sauce
Instructions
- Remove roast from the fridge about 1 hour before putting it in the oven.
- Pat roast dry with paper towel and sprinkle salt and pepper on all sides.
- Preheat oven to 450° F.
- Lightly oil the bottom of the roast pan. Lay chopped onion on the bottom of the roast pan. Lay roast on onions or a rack over the onions, fat cap side up.
- Cook 15 minutes and then reduce the oven to 350°F. Add the mushrooms to the bottom of the roaster at this point.
- Continue roasting until internal temperature reaches 120 for rare, 130 for medium rare, 140 for medium; 150 for medium/well and 155 for well done.
- Remove roast from the baking pan and transfer to a carving platter. Cover loosly with foil and allow the roast to reast at least 10 minutes. (The larger the roast the longer the tenting period.)
- Carve the roast and spread onions and mushrooms around the outside. Serve with Bordelaise Sauce.
ralph hetke
Great