Ingredients and Weight:
- Top Sirloin Roast: 2 pounds (approximately 900 grams)
- Beef stock or broth: 1 cup
- Extra virgin olive oil: 3 tablespoons
- Salt and pepper: to taste
- Fresh rosemary: 2 sprigs
- Garlic cloves: 3-4
- Shallots: 1/2 cup, chopped
- Red wine: 1/2 cup
- Thyme: 1 teaspoon, dried
- Juice of 1 lemon
Preparation Time:
- Preparation: 20 minutes
- Cooking: 90 minutes to 2 hours (depending on desired doneness)
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- In a large roasting pan, place the sirloin roast fat side up. Drizzle with olive oil and season with salt and pepper.
- Add rosemary, garlic, and shallots to the pan.
- Pour the beef stock around the roast, not directly on it.
- Place in the preheated oven and cook for about 1 hour, or until the desired doneness is reached.
- Remove the roast from the oven and let it rest for 15-20 minutes.
- In a small saucepan, mix the red wine, lemon juice, and thyme. Bring to a boil and reduce by half.
- Slice the roast and serve with the reduced wine sauce.
Nutritional Information:
(Please note that the caloric content may vary depending on the specific ingredients used.)
- Total calories: Approximately 500-600 per serving (based on the size of the roast)
Dish Characteristics:
- The meat is tender and juicy with a robust flavor. The creative sauce adds a rich and complex taste to the dish.
User Comments:
- "The flavors were outstanding! The meat was tender and the sauce was delicious." - John Doe
- "I loved the rich taste of the roast paired with the refreshing lemon-wine sauce." - Jane Smith
- "This dish was a perfect balance of flavors and textures." - Michael Johnson
Special Precautions and Tips:
- Use a meat thermometer to ensure the meat is cooked to the desired temperature.
- Allow the meat to rest for at least 15 minutes before slicing to ensure it remains juicy and tender.
- Adjust the seasoning according to personal preference.
- The cooking time may vary depending on the cut of meat and desired doneness. Check regularly during cooking.
