Indulge in a culinary masterpiece with our Whole Roasted Beef Sirloin with Chasseur Sauce. This dish exudes elegance and sophistication, perfect for a special occasion or a delightful weekend meal. The tender and juicy beef sirloin, roasted to perfection, takes center stage, while the rich and flavorful chasseur sauce, made with mushrooms, onions, and white wine, adds a symphony of flavors. Accompanying this main course are three delectable recipes: a creamy and tangy Horseradish Sauce, a classic Yorkshire Pudding that pairs perfectly with the roast beef, and a refreshing Waldorf Salad with crisp apples, celery, and walnuts. Prepare to tantalize your taste buds with this exquisite ensemble of recipes, sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE ROASTED BEEF SIRLOIN WITH CHASSEUR SAUCE
I have not tried this, placing here for safekeeping. This recipe was posted on the Napa Valley Wine site along with the Horseradish Potato Soufflé that I have posted as well. I think this would be a lovely holiday dinner.
Provided by Denise
Categories Meat
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Coat meat with olive oil and season with salt and pepper. In a preheated 350ºF oven, roast for approximately 30 minutes or until internal temprature reaches 130ºF for medium rare. Serve with Chasseur Sauce.
- For the Chasseru Sauce - Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.
ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
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.
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
ED'S SMOKED WHOLE SIRLOIN
Whole Sirloin is a great buy at our local grocery and this is the meat we use in Recipe #215782. Start with a 9-10 lb sirloin. We rub it down and smoke/grill the meat in the Big Green Egg with a combination of pecan wood and charcoal. You don't have a Big Green Egg? I am so sorry. But you could use your grill, I suppose.
Provided by Penny Stettinius
Categories Very Low Carbs
Time 3h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mash together the 1st 3 ingredients.
- Add the other dry ingredients, except the salt, and mix well.
- Then add the vinegar and slowly add the olive oil, mixing well, until mixture forms a thick paste.
- Make slits all over the meat.
- Salt the meat and then rub with the paste.
- Make sure the rub gets into the crevices and slits.
- Heat your grill to 500 degrees.
- Place the meat on the grill, close the lid and immediately drop the temperature to 300.
- Make sure the meat is off of the direct heat.
- The internal temp needs to reach 140 before it's done. It normally takes around three hours.
- Make sure you let the meat rest at least 20 minutes before slicing so all the juices don't leak out leaving a dry roast.
- Let the meat sit out at room temperature for 30-45 minutes.
Nutrition Facts : Calories 520, Fat 36.6, SaturatedFat 13.7, Cholesterol 136.8, Sodium 840.3, Carbohydrate 6.6, Fiber 2.4, Sugar 1.4, Protein 40.2
ROAST SIRLOIN OF BEEF
Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
- Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
- Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.
Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium
CHASSEUR SAUCE
From Rutherford Hills wines, this is their Fancy steak sauce recipe. They suggest serving over whole roasted beef sirloin. I have yet to try it but sounds rather nice.
Provided by Penny Stettinius
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan.
- Add shallots and mushrooms, saute until butter is absorbed.
- Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes.
- Add brandy and flame.
- Add veal demi-glace and bring to a light simmer.
- Add parsley and tomatoes to finish.
- Season with salt and pepper.
Nutrition Facts : Calories 185.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 62.8, Carbohydrate 7.3, Fiber 0.7, Sugar 2, Protein 1.2
SIRLOIN WITH BEARNAISE SAUCE
When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life. -Willa Govoro, Nevada, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.
Nutrition Facts : Calories 353 calories, Fat 22g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
Tips:
- Choose a roast that is at least 3 pounds, and make sure it is labeled "sirloin tip" or "top sirloin."
- Before cooking, bring the roast to room temperature for about 30 minutes. This will help it cook more evenly.
- Season the roast liberally with salt, pepper, and any other desired spices or herbs.
- Sear the roast in a hot skillet until it is browned on all sides. This will help to lock in the flavor and juices.
- Place the roast in a roasting pan and cook it in a preheated oven at 425°F for 15 minutes. Then, reduce the heat to 325°F and cook for an additional 1 hour and 15 minutes, or until the internal temperature reaches 145°F for medium-rare.
- Remove the roast from the oven and let it rest for at least 15 minutes before slicing and serving.
- While the roast is resting, make the Chasseur sauce. To do this, sauté mushrooms, shallots, and garlic in butter until softened. Then, add white wine, chicken broth, and cream. Bring the sauce to a simmer and cook for 10 minutes, or until it has thickened.
- Serve the roast with the Chasseur sauce spooned over top.
Conclusion:
This whole roasted beef sirloin with Chasseur sauce is a delicious and elegant dish that is perfect for a special occasion. The beef is cooked to perfection and the sauce is rich and flavorful. This dish is sure to impress your guests and leave them wanting more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #easy #dinner-party #heirloom-historical #holiday-event #romantic #meat #taste-mood #3-steps-or-less
You'll also love