Food Revolution Easy Roast Beef

November 24th, 2011 No Comments Tags: ,

Since attending that fab beefy workshop a few weeks back, Indy has been asking for a roast incessantly. Alright already!! I must admit I felt confident leaving the event with my artillery of information and tools to be a master roaster but my confidence fizzled a smidgen. So I made a date with my roasting pan, thermometer and carving knife last week, then went for it!!

1 kg (2 pound) sirloin tip roast

Ingredients for Rub
1 Tbsp packed brown sugar
1 Tbsp finely ground espresso coffee (regular fine found coffee will do)
1 Tbsp sea salt
1 Tbsp ground pepper

Ingredients for Peppercorn Wine Sauce
2 Tbsp pan drippings
2 Tbsp all-purpose flour
1 cup sodium reduced beef broth
1 cup red wine or Madeira

Instructions to Prepare Roast
Pat your roast dry with a paper towel. Combine the ingredients for the rub, then season the roast with it. Insert the thermometer into the centre of the roast (avoiding fat or bone). Place in a shallow roasting pan (without water and lid).

Preheat your oven to 425 degrees F. Place roasting pan in the oven for 10 minutes to sear the roast.

Reduce heat to 275 degrees F and roast until it reaches the desired doneness, removing it from the oven when it’s 5 degrees F below the finished temperature.

Remove from the oven, cover loosely with foil to rest for 15-30 minutes.

We love it medium-rare so were aiming for 145 degrees F. If you prefer yours done medium to well aim for 160 degrees F.

Instructions to Prepare Peppercorn Wine Sauce
In 2 Tbsp of the fat drippings, heat the roasting pan over medium-high heat. Stir in 2 Tbsp flour; cook, stirring constantly, for 1 minute. Gradually stir in broth, wine and cracked peppercorns. Cook, stirring up any browned bits from the bottom of the pan. Whisk until sauce boils and thickens, about 4 minutes.

Talk about getting a hero sandwich for undertaking something so cinchy!! I had enough leftovers to make a few hero sandwiches the days following too :-) These leftovers are so much better to use in sandwiches than the processed stuff, that’s for sure.

I feel keeping your eye on the thermometer is pretty much the key to your success here. I had one of these “weight and time” to doneness charts. My roast was somewhat flat. Even with my oven convection turned off my roast was done in an hour flat whereas the chart read 1 3/4 to 2 1/4. I was watching the thermometer, not necessarily the timer….thank goodness.

This sauce accompanied the roast swimmingly. Those nutty gravy commercials make you think you need a degree in culinary arts to make the stuff. Forget that, this recipe was perfect.

I must admit I felt a little sheepish not feeling confident about making a roast, only to realize my fears slow cooked away in no time!! Give this a try this American Thanksgiving or any dinner you plan to sit down with your bella familia. Mine is coming over to join in the meaty fun on Sunday. Chew on that Lady Gaga. Enjoy!!

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