SIRLOIN WITH HERBY MUSTARD CRUST & SHALLOT GRAVY
If you're tired of turkey by the time Christmas Day arrives this joint of beef is just the ticket
Provided by Barney Desmazery
Categories Lunch, Main course
Time 2h
Number Of Ingredients 11
Steps:
- Up to 2 days ahead, make the crust. Blitz the bread into crumbs in a food processor, then add the herbs and blitz again until chopped as finely as possible. Tip in the mustard powder, cheese and some seasoning, then pulse until all the ingredients come together. Tip out and knead well, until it's the texture of crumbly pastry. Flatten with your hands, then lay on a piece of greaseproof paper. Cover with another piece of paper, then roll out to about the thickness of a £1 coin. Remove the top piece of paper, then trim the crust to a rectangle that is just a bit larger than the top of the joint of beef. To store, place on a tray, cover with cling film and keep in the fridge until needed.
- Heat oven to 220C/fan 200C/gas 7. To cook the beef, season generously, then heat the oil in a frying pan until very hot. Sear the beef well on all sides, turning it with a pair of tongs when needed. Scatter the shallots for the gravy over the base of a roasting tin with the thyme. Sit the beef on a rack above the shallots, then roast for 1hr, shaking the pan occasionally to turn the shallots. This timing will give you beef still pink in the middle - if you prefer your meat more cooked give it another 15 mins.
- When the beef has had its time, remove from the oven. Lay the crust over the fat and peel the paper away like a transfer, then pat the crust down slightly. Return the beef to the oven for 10 mins to crisp up the crust. When the beef is done, leave it on a board for 20 mins to rest.
- Meanwhile, make the gravy. Place the roasting tin on a low heat and stir in the flour. Let the flour sizzle and become brown, then pour in the wine and bubble down to a purple paste. Stir in the stock and simmer until you have a good consistency. Season to taste and tip into a small bowl. 5 Slice the beef into thicker slices than normal (the thickness of a finger is perfect) and serve with the gravy and veg (see 'Goes well with').
Nutrition Facts : Calories 540 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 1.04 milligram of sodium
HERB-AND-MUSTARD SIRLOIN WITH BAKED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pierce the potatoes a few times with a fork, then microwave until soft, about 15 minutes.
- Meanwhile, pierce both sides of the steak with a fork. Mix the mustard and herbes de Provence in a bowl and rub all over the steak.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon butter; as soon as it melts, add the steak and sear on one side until browned, about 7 minutes. Turn and brown the other side, about 4 more minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon butter. Let rest at least 5 minutes.
- Return the skillet to medium-high heat. Add the potatoes and turn to coat on all sides with the pan juices. Cook until the skins are slightly crisp, about 3 minutes.
- Mix the remaining 3 tablespoons butter with the chives and season with salt. Thinly slice the steak on the bias. Serve with the potatoes, chive butter and mustard.
Nutrition Facts : Calories 478, Fat 20 grams, SaturatedFat 11 grams, Cholesterol 99 milligrams, Sodium 217 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 42 grams
SIRLOIN ROAST WITH GRAVY
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. -Rita Clark, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.
Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
SIRLOIN STEAKS WITH SHALLOT-MUSTARD SAUCE
Absolutely delicious. The sauce makes the meal. It is very versatile, working with chicken or grilled vegetables. From the September 2010 issue of Women's Health magazine.
Provided by Karen Robinson
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season steaks on both sides with salt and pepper. Brush with 1 tsp oil. Grill for 3 to 4 minutes per side to make them medium rare.
- Meanwhile, in a small bowl, whisk together the remaining ingredients.
- Place steaks on plates and drizzle sauce on them.
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