Sirloin Roast with Vegetable Tower

By Tangie2010

Cooks Tip:
This recipe yields more sauce than you’ll need for 4 servings. Pack the leftover sauce in plastic containers once it's cooled, then freeze. To use later, heat in a small saucepan over low heat.

Ingredients

• FOR THE ROAST:
• 1 sirioin tip roast, about 3 to 4 pounds
• 1 tsp fleur de sel
• 1 tsp coarsely ground while pepper
• 1 Tbsp paprika
• 1/2 tsp dried thyme
• Parsley. for garnishing
• FOR THE SAUCE:
• 2 medium cloves garlic, bruised
• 1 Tbsp minced shallots
• 1 cup water
• 2 Tbsp red wine
• FOR THE VEGETABLE TOWER:
• 1 large eggplant, sliced into 1/2-inch-thick rounds
• 1 large zucchini, sliced into 1/2-inch-thick rounds
• 2 large baking potatoes, sliced into 1/2-inch-thick rounds
• 2 Tbsp extra-virgin olive oil
• 1 teaspoon aged balsamico di modena
• 1/2 tsp fleur de sel
• 4 ounces gorgonzoa cheese, crumbled

Details

Servings 4

Preparation

Step 1

Make the spice rub; In a small bowl, combine the fleur de sel, pepper, paprika and thyme. Rub onto the meat until all sides are coated. Cover and refrigerate for 1 hour.

Heat the oven to 325". Uncover the meat and place in a large aluminum roasting pan then add the shallots and garlic.

Roast for about 25 minutes per pound oruntil the center of the meat is dark pink and the top springs back slightly when touched. it will register about 135°F on a meat thermometer.

In a large bowl, toss the vegetables in the olive oil and vinegar and spread onto a rimmed baking sheet. Roast in the oven for about 15 minutes. Once cooked, layer the vegetables on plates into 5-inch bundles, starting with the eggplant and using equal amounts of vegetables and cheese.

When the meat is done, transfer to a platter and add the water and wine to deglaze the roasting pan. Let the meat stand for 10 minutes before carving. Garnish with the parsley.