Roast Top Sirloin Of Beef With Au Jus Recipe
Make Roast Top Sirloin Of Beef With Au Jus Recipe in just 2h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roast
Roasting aromatics & pan
Au Jus finishing
Method
Roast
- 1
Bring roast to room temperature
Remove the top sirloin roast from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. This ensures even cooking.
- 2
Preheat oven
Preheat oven to 450°F (230°C). Position a rack in the middle of the oven.
- 3
Season roast
In a small bowl combine Kosher salt, freshly ground black pepper, and garlic powder. Rub the roast all over with olive oil, then press the salt–pepper–garlic mixture onto the surface. Sprinkle chopped rosemary and thyme evenly over the roast, pressing to adhere.
- 4
- 5
- 6
Initial high-heat roast
Place the pan in the preheated 450°F oven and roast for 10–15 minutes to build a crust. This high-heat start boosts browning.
- 7
Lower heat and continue roasting
After the initial high-heat period, reduce oven temperature to 325°F (160°C) without removing the roast from the oven if possible. Continue roasting until internal temperature reaches desired doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. For a 3-lb top sirloin expect about 50–75 minutes total cooking time after the initial sear, but rely on an instant-read thermometer for accuracy.
- 8
Rest the roast
Remove the roast from the oven when it reaches target temperature, transfer to a cutting board, tent loosely with foil and rest for 15–20 minutes. Resting allows juices to redistribute and carryover cooking will raise the temperature a few degrees.
- 9
Slice
Slice the roast thinly across the grain into 1/4-inch to 1/2-inch slices. Arrange on a serving platter and reserve pan drippings for au jus.
Au Jus
- 10
Deglaze pan
Place the roasting pan over medium heat on the stovetop (use two burners or transfer pan juices and solids to a medium saucepan). Pour in the dry red wine (if using) and scrape the browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.
- 11
- 12
Strain
Pour the liquid through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract flavor, then discard solids. Return strained liquid to the pan and simmer gently for 3–5 minutes to concentrate flavor. Taste and season with additional salt and pepper if needed.
- 13
Finish au jus
Whisk in unsalted butter and Worcestershire sauce until butter melts and the sauce is glossy. If you prefer a slightly thicker jus, make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water, then whisk a little slurry into the simmering jus and cook 1 minute more until it slightly thickens. Remove from heat.
- 14
Serve
Spoon warm au jus into a gravy boat or small bowls and serve alongside sliced sirloin so guests can dip each slice. Reheat gently if needed before serving.