- One 4-pound prime sirloin strip roast, cleansed of fat and cut in half lengthwise
- 4 tablespoons butter
- 3 cups crimini mushroom, diced
- 6 shallots, minced
- 12 ounces red wine
- 6 tablespoons, brandy
- 4 cups veal demi-glace
- 2 cups tomatoes, diced
- 1 tablespoon parsley, chopped
- Salt and Pepper, to taste
Instructions
Directions for the beef sirloin:
1. Coat meat with olive oil and season with salt and pepper.
2. In a preheated 350F oven, roast for approximately 30 minutes or internal temperature reaches 130F for medium-rare.
3. Serve with Chasseur Sauce
Directions for the Chasseur Sauce:
1. Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed.
2. Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes. Add brandy and flame.
3. Add veal demi-glace and bring to a light simmer. Add parsley and tomatoes to finish.
4. Season with salt and pepper
Originally Submitted
5/18/2008
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