Garlic Crusted Sirloin Tip Roast with Mushroom Gravy

Garlic Crusted Sirloin Tip Roast with Mushroom Gravy
Garlic Crusted Sirloin Tip Roast with Mushroom Gravy

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1

    4 lb/2 kg beef sirloin tip oven roasts

  • 10

    cloves garlic, minced

  • 2

    tsp (10 mL) kosher salt or salt

  • 2

    tbsp (30 mL) vegetable oil

  • 1

    tsp (5 mL) pepper

  • Mushroom Gravy:

  • 1-3/4

    cups (425 mL) beef stock, (approx)

  • 1

    tbsp (15 mL) vegetable oil

  • 1/2

    small onion, finely chopped

  • 2

    cups (500 mL) thinly sliced cremini mushrooms

  • 1/4

    tsp (1 mL) salt

  • 1/4

    tsp (1 mL) pepper

  • 1/4

    tsp (1 mL) dried thyme

  • 3

    tbsp (45 mL) all-purpose flour

Directions

Preparation: Place roast on rack in roasting pan. In bowl, mash garlic with salt to form paste; stir in oil and pepper. Spread over roast. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast until meat thermometer inserted into centre registers 140°F (60°C) for medium-rare, about 2 hours. Transfer to cutting board; tent with foil and let stand until temperature rises 5°F (3°C), about 10 minutes. Mushroom Gravy: Meanwhile, skim fat from pan juices; scrape juices into glass measure. Add enough stock to make 2 cups (500 mL). Set aside. In saucepan, heat oil over medium-high heat; fry onion, mushrooms, salt, pepper and thyme, stirring occasionally, until softened and no liquid remains, about 6 minutes. Stir in reserved pan juice mixture; bring to boil. In small bowl, whisk flour with 1/4 cup (50 mL) water; stir into gravy and simmer until thickened, about 2 minutes. Servings: 8

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