SIRLOIN ROAST WITH RED WINE & SHALLOT SAUCE

By jarren

Ingredients

• Roast:
• 1 boneless beef top sirloin roast, about 3 1/2 lb.
• 1 garlic clove
• 3 tbsp olive oil, divided
• Red Wine & Shallot Sauce:
• 1 tbsp olive oil
• 2 shallots, minced
• 3/4 cup beef broth
• 1/2 cup dry red wine
• 2 tsp brown sugar
• 3 tbsp cold butter

Preparation

Step 1

Roast:

Preheat oven to 250F. Rub the roast with garlic clove and 1 tbsp olive oil. In large skillet, using the remaining olive oil, sear the roast on all sides until browned. Place on a rack in a roasting pan. Roast until internal temperature is 130F for medium-rare or 145F for medium, about 30 minutes per pound. Remove from oven, tent with foil and let stand 10 minutes before carving.

Red Wine & Shallot Sauce:

In a large skillet, saute the shallots in olive oil until softened. stir in broth, wine and brown sugar, scraping up browned bits. Simmer, uncovered, about 5 minutes.

Stir in juice from the roast. Over low heat, swirl in butter, one tablespoon at a time, until melted. Season with salt and pepper.