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.
SLICED SIRLOIN SMOTHERED IN ONIONS, WITH ROQUEFORT POTATO PIE AND SPINACH SALAD WITH BACON DRESSING
Every time you make mashed potatoes, make a double batch, with Roquefort Potato Pie in mind for a supper later in the week. It's a very addictive recipe!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill pan to high heat. Remove meat from the refrigerator and unwrap. Let beef stand a few minutes, to take the chill off.
- Heat a medium skillet over moderate heat. Add butter and sliced onions to a hot pan and season with salt. Saute onions for 25 minutes, stirring occasionally, until onions are caramel in color, tender, and sweet.
- Meanwhile, place peppercorns in a heavy-duty food storage bag. Hit peppercorns with a small, heavy frying pan to crack them. Baste meat with a little Worcestershire sauce on each side using a pastry brush. Coat steaks on 1 side with cracked black peppercorns. Grill steaks 5 minutes on each side for medium rare.
- Meanwhile, heat leftover mashed potatoes on high in microwave oven for 5 minutes. If you are using instant potatoes, prepare to package directions and transfer warm potatoes to a mixing bowl. Stir cheese and scallions into the mashed potatoes. Heat a nonstick skillet over moderate heat. Coat the inside of pan with butter to aid in crusting. Spread cheesy potatoes in an even layer in the skillet and allow them to crust and brown on the bottom, 5 to 7 minutes. Cut the potato layer in half gently with a butter knife, careful not to scratch your nonstick surface. Fold one half over top of the opposite making a half moon shaped potato pie with a crusty outside and a cheesy, soft center.
- While steaks and potatoes cook, brown chopped bacon in the small frying pan you used to crack the peppercorns over high heat. Transfer browned bacon bits to a paper towel lined plate to drain. Wipe out skillet and return to heat. Add 1 /2 cup balsamic vinegar to the pan and bring to a bubble. Reduce heat to low and simmer 1 to 2 minutes, until vinegar is reduced by half and thick. Turn off heat. Pour spinach into salad bowl. Top with bacon and mushrooms. Whisk extra-virgin olive oil into warm vinegar and pour over salad. Toss salad and serve.
- Season the cooked steaks with a little salt and remove to a carving board. Let the steaks rest for 5 minutes for the juices to redistribute through the meat evenly. If you slice into a hot steak, the juices will run out and the first bite will be the only tasty one.
- Slice steaks thin against the grain of the meat. Smother steak slices in onions. Cut potato pie into 4 wedges and serve along side steaks with spinach salad.
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS
Food & Wine magazine, April, 2000. Recipe by Marcia Kiesel From Syrah: The Next Big Grape. Haven't tried this recipe but just had to share it and keep here for safe keeping. The sirloin is roasted whole instead of sliced into steaks. The mushrooms are stuffed with Roquefort. Don't let the many steps frighten you; it looks challenging but delicious.
Provided by Manami
Categories Roast Beef
Time 1h30m
Yield 4 steakc
Number Of Ingredients 16
Steps:
- MUSHROOMS:.
- Preheat the oven to 450°F
- In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil.
- Season with salt and pepper.
- Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid.
- Pour the liquid into a glass measuring cup.
- Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
- Transfer the mushrooms to a large plate.
- Set the baking dish over moderately high heat and when it starts to smoke, add the water.
- Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes.
- Pour the liquid into the measuring cup.
- Return the mushroom caps to the baking dish, stemmed side up.
- In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard.
- Stir in the bread crumbs and season with salt and pepper.
- Stuff each mushroom cap with a heaping teaspoon of filling.
- SIRLOIN ROAST:.
- Season the sirloin roast with salt and pepper.
- Set a large ovenproof skillet over moderately high heat for a few minutes.
- Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down.
- Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side.
- Turn the roast fat side up and cook for 1 minute.
- Roast the sirloin in the oven for about 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 120°F for rare.
- Transfer the meat to a carving board and let rest for at least 10 minutes before carving.
- FINISHING TOUCHES FOR ROAST & MUSHROOMS:.
- Meanwhile, preheat the broiler.
- Set the skillet over moderately high heat.
- Add the balsamic vinegar and bring to a simmer, scraping up the browned bits from the bottom of the skillet.
- Add the soy sauce and the reserved mushroom liquid and boil for 3 minutes.
- Remove the skillet from the heat and swirl in the butter.
- Season the sauce with salt and plenty of pepper and pour it into a warmed gravy boat.
- Broil the mushrooms for 3 minutes, or until browned.
- Rotate the baking dish as necessary.
- Carve the roast into 4 thick slices and serve with the stuffed mushrooms.
- Pass the sauce at the table.
- Serve with a green vegetable, potatoes if desired, & loaf of crusty Italian bread.
Nutrition Facts : Calories 908.7, Fat 71, SaturatedFat 28.1, Cholesterol 208.4, Sodium 804.4, Carbohydrate 9.3, Fiber 1.3, Sugar 2.2, Protein 55.1
BEEF SIRLOIN TIP ROAST WITH MUSHROOMS
This meaty main course, served with a mouth-watering mushroom gravy, is a snap to assemble and pop in the oven.
Provided by JimChicago52
Categories Main Dish Recipes Roast Recipes
Time 1h55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
- Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
- Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 14.2 g, Cholesterol 98.1 mg, Fat 15.9 g, Fiber 3.9 g, Protein 43.1 g, SaturatedFat 5.5 g, Sodium 1293.6 mg, Sugar 3.1 g
SIRLOIN TIPS AND MUSHROOMS
Beef sirloin cubes browned with garlic then simmered in tomato sauce and red wine until tender. Great over buttered noodles.
Provided by GRANNYA
Categories 100+ Everyday Cooking Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Cut beef into cubes. In a large skillet over medium/high heat, heat the olive oil and brown beef cubes with the garlic.
- Add mushrooms with liquid, tomato sauce, salt, pepper and red wine. Cook for 30 minutes or until beef cubes are tender. Add a little more wine while cooking if desired.
Nutrition Facts : Calories 257 calories, Carbohydrate 7.1 g, Cholesterol 49.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 21.7 g, SaturatedFat 3.5 g, Sodium 555.5 mg, Sugar 3.1 g
SIRLOIN WITH MUSHROOM SAUCE
A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It's special enough to make for company and ready in less than 30 minutes. -Joe Elliott, West Bend, WI
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Rub steak with pepper and salt. In a large skillet, heat butter over medium heat; cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-7 minutes per side. Remove from pan; keep warm., Add mushrooms to pan; cook and stir over medium-high heat until lightly browned. Add garlic; cook and stir 1 minute. Add broth and wine; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by half. Slice steak; serve with mushroom sauce.
Nutrition Facts : Calories 189 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 467mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
SIRLOIN ROAST WITH GRAVY
This recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. The peppery, fork-tender roast combined with the rich gravy creates a tasty centerpiece for any meal. -Rita Clark, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.
Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
BEEF SIRLOIN TIP ROAST WITH MUSHROOM GRAVY
A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Allow the roast to come down to almost room temperature before starting which will take a few hours.
- Meanwhile sauté the fresh mushrooms in a skillet until all moisture is released; set aside (if using canned them omit this step).
- Set oven to 350°F.
- Loosely place a piece of heavy-duty foil in a shallow roasting pan (use a large enough piece to wrap the roast in).
- Rub the meat all over with oil, then season with garlic powder and ground black pepper (do not season with salt).
- Place the roast onto the the foil in the. pan.
- Pour 1-1/4 cups water into the bottom of the foil, then sprinkle dry soup mix over the water.
- Insert a meat thermometer into the middle of the roast.
- Wrap the foil around the roast (leaving the thermometer sticking out of the foil for easy reading, then seal the roast up tightly with foil.
- Cook until an meat thermometer reads 130°F for medium-rare.
- IMPORTANT; start checking the temperature of the thermometer at about 1-1/2 hours.
- Remove the roast to a serving platter then cover just loosely with foil.
- Place the pan drippings into a saucepan.
- In a small cup whisk together the cornstarch with 1/4 cup cold water.
- Gradually whisk into the saucepan then bring to a boil whisking for 2 minutes.
- Add in the sautéed mushrooms to the gravy.
- Serve with the sliced roast.
More about "sirloin strip roast with roquefort mushrooms recipes"
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS RECIPE
From foodandwine.com
Servings 4
- Preheat the oven to 450°. In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil. Season with salt and pepper. Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid. Pour the liquid into a glass measuring cup. Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
- Transfer the mushrooms to a large plate. Set the baking dish over moderately high heat and when it starts to smoke, add the water. Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes. Pour the liquid into the measuring cup.
- Return the mushroom caps to the baking dish, stemmed side up. In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard. Stir in the bread crumbs and season with salt and pepper. Stuff each mushroom cap with a heaping teaspoon of filling.
- Season the sirloin roast with salt and pepper. Set a large ovenproof skillet over moderately high heat for a few minutes. Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down. Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side. Turn the roast fat side up and cook for 1 minute.
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
- Preheat the oven to 450°. In a large enameled cast-iron or stainless steel baking dish, toss the mushroom caps with the wine and 2 tablespoons of the olive oil. Season with salt and pepper. Turn the caps stemmed side down and roast for 10 minutes, or until they release their liquid. Pour the liquid into a glass measuring cup. Turn the mushrooms and roast for 10 minutes longer, or until well browned on the bottom.
- Transfer the mushrooms to a large plate. Set the baking dish over moderately high heat and when it starts to smoke, add the water. Bring to a boil, scraping up the browned bits on the bottom, and simmer until the water reduces by half, about 3 minutes. Pour the liquid into the measuring cup.
- Return the mushroom caps to the baking dish, stemmed side up. In a bowl, combine the Roquefort with the cream, anchovies, garlic and mustard. Stir in the bread crumbs and season with salt and pepper. Stuff each mushroom cap with a heaping teaspoon of filling.
- Season the sirloin roast with salt and pepper. Set a large ovenproof skillet over moderately high heat for a few minutes. Add the remaining 1 tablespoon of olive oil and when it starts to smoke, add the roast, fat side down. Cook until the fat is deeply browned, about 5 minutes, then quickly sear the roast for 1 minute on each side. Turn the roast fat side up and cook for 1 minute.
ROAST SCOTCH BEEF SIRLOIN WITH ROQUEFORT BY BRIAN MAULE
From stage.thestaffcanteen.com
CREAMY SIRLOIN STEAK WITH MUSHROOMS - THE MIDNIGHT BAKER
From bakeatmidnite.com
CARAMELIZED SIRLOIN AND MUSHROOMS - THE MIDNIGHT BAKER
From bakeatmidnite.com
BEEF SIRLOIN TIP ROAST WITH MUSHROOMS - ROAST RECIPES
From worldrecipes.org
SIRLOIN STRIP ROAST RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS RECIPE
From foodnewsnews.com
SIRLOIN STRIP ROAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST SIRLOIN STRIPS BEEF RECIPES | YUMMLY
From yummly.com
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS RECIPE | RECIPE
From pinterest.ca
10 BEST SIRLOIN STRIPS BEEF RECIPES | YUMMLY
From yummly.com
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS RECIPE - MARCIA …
From mastercook.com
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS - LUNCH RECIPES
From fooddiez.com
SIRLOIN ROAST RECIPE MUSHROOMS - THERESCIPES.INFO
From therecipes.info
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS RECIPE
From pinterest.ca
PEPPER AND HERB CRUSTED SIRLOIN STRIP ROAST - THE SPRUCE EATS
From thespruceeats.com
10 BEST SIRLOIN STRIPS BEEF RECIPES - YUMMLY
From yummly.co.uk
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS
From worldbestfilletrecipes.blogspot.com
RECIPE OF SIRLOIN STEAK WITH ROQUEFORT SAUCE 2021 EASY RECIPE TOP
From easyrecipe.top
SIRLOIN STRIP ROAST BONELESS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
SIRLOIN STRIP ROAST & STUFFED MUSHROOMS PAIRED WITH OUR …
From vinerawine.com
SIRLOIN STRIP ROAST WITH... - SAIA'S SUPER MEAT MARKET | FACEBOOK
GARLIC-CRUSTED SIRLOIN TIP ROAST WITH MUSHROOM GRAVY - CANADIAN …
From canadianliving.com
BEEF SIRLOIN TIP ROAST WITH MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS RECIPE
From recipenode.com
RHôNE-STYLE WINE PAIRINGS | FOOD & WINE
From foodandwine.com
COOKING A SIRLOIN STRIP ROAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
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 »
You'll also love