Get the Recipe: Mustard and Herb Sirloin Tip Roast Beef
Sirloin tip roast marinated in a mustard and herb marinade and roasted to medium. Served with an easy au jus-like gravy.
Ingredients
- 2 lb sirloin tip roast, *see Note 1 below
- 1 clove garlic, peeled and sliced
- 1 Tablespoon dry mustard
- 2 teaspoons dried thyme leaves, or 1 Tbsp fresh thyme leaves
For the marinade:
- 1/3 cup dry sherry, *see Note 1 below
- 1/3 cup soy sauce
- 1/4 cup vegetable or canola oil, or similar neutral-tasting oil
For the gravy:
- 2 cups beef broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme leaves, or 1 tsp fresh thyme leaves
- Salt and freshly ground pepper
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water
Instructions
- With the tip of a sharp knife, make slits in the roast and insert the sliced garlic into the slits.
- In a small bowl, stir together the dry mustard and thyme and rub all over the beef. Place into a large zipper bag.
- In a 2-cup measuring cup, stir together the marinade ingredients. Pour over the beef in the zipper bag, then seal the bag. Turn the roast to coat well. Refrigerate for at least 24 hours or up to 36 hours.
- Remove the marinating beef from the refrigerator 30-45 minutes before ready to cook. Leave it in the zipper bag.
- Preheat the oven to 500F (non-convection/not fan-assisted).
- Remove the roast from the zipper bag and place it into a dry cast iron skillet or a shallow roasting pan. Discard the marinade.
- Place the roast uncovered into the preheated oven and roast for 20-25 minutes until nicely golden-brown, then reduce the oven temperature to 275F and continue roasting until the roast registers 140F when tested in the centre of the thickest part of the roast, about 30-45 minutes more.
- Remove the roast from the oven and transfer the roast to a cutting board. Tend loosely with foil and allow to rest 20-30 minutes.
- Meanwhile, place the cast iron skillet (or roasting pan) onto the stovetop over medium heat *Careful, it's HOT! Add the beef broth to the skillet and use a wooden spoon to stir and scrape the browned bits from the bottom of the pan. Add the Dijon mustard and thyme and stir in. Bring the mixture to a boil. Mix the cornstarch and cold water in a small bowl and stir into the gravy. If you prefer a thicker gravy, let it boil longer to reduce or add additional cornstarch and water mixture to the pan. Taste the gravy and season with salt and pepper, as needed.
- Strain the gravy into a warmed pitcher. Thinly slice the roast beef and serve with warm gravy. *You can remove and discard the garlic slices, if you wish.
Notes
Note 1: Other roast cuts would also work here, such as inside or outside round roasts or eye of the round roast. I don't recommend blade roasts for roast beef.
Note 2: If you don't have dry sherry, you can dry vermouth, dry Madeira or Marsala or any dry red or white wine. If you don't have or wish to use alcohol you could substitute beef broth with just a splash of red or white wine vinegar.
Tips!
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- Sirloin tip roasts are often wrapped with butcher string. Leave the string intact while marinating and roasting. Remove and discard after resting the cooked roast and before slicing to serve.
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- Sirloin tip roasts are often thinner at one or both ends than in the centre of the roast. As such, the thinner end(s) will cook through more quickly. The thinner ends of the finished roast will be more well done than the centre part, which is a bonus if you have some that enjoy beef a bit more well done.
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- For best results, don't roast beyond medium, which is 145F internal temperature. Keep in mind that the roast will continue to cook a bit once out of the oven, so for medium I will take the roast out of the oven when the thickest part reaches 140F internal temperature.
- The secret to a perfectly cooked roast beef is having a thermometer to test it! You can use either a probe-type thermometer that stays in the meat during cooking or an instant-read thermometer. Always test for doneness in the thickest part of the roast, and be sure to insert the probe just into the centre of the roast and no further, or you may pick up the heat from the pan if you insert it too far. I like to test 2 or 3 spots.
Serving: 1serving, Calories: 334kcal, Carbohydrates: 5g, Protein: 52g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 125mg, Sodium: 1359mg, Potassium: 941mg, Fiber: 1g, Sugar: 0.5g, Vitamin A: 25IU, Vitamin C: 1mg, Calcium: 79mg, Iron: 6mg
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