Roasted Sirloin Beef Weight Watchers Recipes

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ROASTED SIRLOIN BEEF - WEIGHT WATCHERS



Roasted Sirloin Beef - Weight Watchers image

Even though I'm trying to eat healthier, I think I'd probably have a mutiny on my hands if I forced my husband and sons to stray from their usual meat-and-potatoes habits. So I thought the best solution would be to visit various websites searching for healthier meat recipes. And I found this recipe on the Weight Watchers website. I didn't see this recipe posted here yet, so I thought I'd share it so others will have the recipe, too. One serving is calculated at about 3 ounces, and is 3 Points +.

Provided by Northwestgal

Categories     Roast Beef

Time 32m

Yield 8 (3-oz) servings, 8 serving(s)

Number Of Ingredients 7

cooking spray
2 lbs lean beef sirloin roast, fat trimmed
1 teaspoon salt
1 teaspoon black pepper
4 garlic cloves, minced
2 tablespoons fresh rosemary, minced (or 2 teaspoons dried rosemary)
2 teaspoons dried oregano

Steps:

  • Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
  • Season beef all over with salt and pepper; transfer to prepared pan.
  • Combine garlic, rosemary and oregano in a small bowl. Rub the herb mixture all over the top of the beef, gently pressing herbs into the beef with your hands so it sticks.
  • Roast until an instant-read thermometer inserted into the center of the beef reads 145°F, about 20 minutes (for medium meat; cook longer for well-done meat).
  • Let beef stand 15 minutes before slicing crosswise into thin (1/4-inch thick) slices. Yields about 3 ounces per serving.

ROAST SIRLOIN OF BEEF



Roast sirloin of beef image

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

2 tbsp vegetable oil or beef fat
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
1 glass red wine
400g can beef consommé

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

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