Best Roasted Sirloin With Red Onions And Port Gravy Recipes

Roast Sirloin of Beef with Caramelized Onions and Mushrooms image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

3 pound roast cut of top sirloin steak, boneless
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon ground black pepper
4 large yellow onions, peeled and thinly sliced
3 large cloves garlic, finely chopped
1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
8 portobello mushroom caps
2 tablespoons flour
1/2 cup dry red wine
1 cup beef stock or broth

Steps:

Preheat oven to 425 degrees.
Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
Carve roast. Serve with onions, mushrooms and gravy.

Roasted Sirloin With Red Onions and Port Gravy image

Provided by Wild Thyme Flour

Categories Meat

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs boneless sirloin, joint
4 red onions
2 tablespoons olive oil
4 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons horseradish sauce (or mustard sauce)
1 tablespoon plain flour
150 ml port wine
300 ml stock
1 teaspoon Worcestershire sauce

Steps:

Preheat oven to 180°C.
Wipe the meat and season all over witrh salt and pepper.
quarter onions through the root, keeeping root intact to hold together.
Heat the oil in a roasting pan, addd the onions, turning them until they glisten.
Put the beef in the tin and surround with the onions.
Mix the herbs together and set aside.
Roast the beef for 45minutes then remove from the oven and spread the horseradish over the fat of the meat, sprinkle 3/4 of the herbs over the meat and the rest over the onions.
Roast a further 40-45 minutes for medium.This depends on how plump the meat is. The plumper it is the more time it wil require.
Transfer the cooked meat and onions to a plate and cover with foil to keep warm.
Reheat the pan juices in the tin( do this on the hob), stir in the flour and cook 1 minute.Stir in the port, then stock.
Bring to the boil, stirring until thickened, add the worchertershire sauce.Simmer 5 minutes.
Serve with roast potatoes.