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Top sirloin beef roast with mushrooms and blue cheese

Top sirloin beef roast with mushrooms and blue cheese

Plats principaux | Facile | 1 heure 50 minutes
6 portions
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 370
  • Lipides 17 g 26 %
    • Saturated fat  9 g
    • 48 %
  • Cholesterol 120 mg
  • Sodium  610 mg 25 %
  • Carbohydrate 8 g 3 %
    • Fibre  1 g 4 %
    • Sugars  3 g
  • Protein 46 g
    • Vitamin A 8 %
    • Vitamin C 4 %
    • Calcium 8 %
    • Iron 35 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 180°C (350°F).
  2. In a bowl, mix the butter, mustard, onion and parsley. Generously brush mixture all over roast. Pepper to taste. Place roast on a rack, then place rack on a dripping pan.
  3. Cook in oven for 1 hour and 30 minutes to 1 hour and 40 minutes or until internal temperature reaches 63°C (145°F). Remove from oven. Cover with foil wrap and let stand for 10 minutes. In the meantime, heat butter in a non-stick skillet over medium-high heat. Add mushrooms and garlic. Sauté for about 5 minutes or until mushrooms are cooked. Add salt and pepper
  4. to taste. Stir and keep warm.
  5. In the same skillet, heat butter over medium heat. Add onion and sauté until translucent. Add port and reduce by half. Add beef stock and bring to a boil. Use a whisk to incorporate kneaded butter. Strain sauce once it becomes smooth.

Serving suggestions:

  1. By the plate: Serve roast sliced and topped with port sauce. Garnish with mushrooms, blue cheese and parsley.
  2. Self-serve: Slice roast and place on a serving platter. Garnish with mushrooms, blue cheese and parsley. Place platter and a gravy boat filled with port sauce on table and let guests serve themselves.
  3. At the table: Place unsliced roast and all accompaniments (sauce, mushrooms and cheese) on table. Slice roast for guests, serving as you go.

Serve with sautéed baby potatoes and mesclun salad.

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