MARINATED SIRLOIN TIP ROAST WITH HERBS AND RED WINE
This sirloin tip roast is marinated in red wine and then roasted to perfection with an easy herb and spice rub. Includes an easy optional pan gravy.
Provided by Diana Rattray
Categories Entree
Time 3h15m
Number Of Ingredients 12
Steps:
- Gather the ingredients.
- About 2 hours before roasting, combine the roast and red wine in a food storage bag; refrigerate.
- Preheat oven to 350 F.
- Combine remaining ingredients in a small bowl about 10 minutes before roasting time.
- Take the roast out of the wine marinade and place it on a rack in baking pan . Rub all over with the herb and seasoning mixture.
- Roast in preheated oven for about 1 to 1 1/2 hours, or until roast is about 135 F on a meat thermometer for medium-rare.
- Put 2 tablespoons of pan drippings (or use butter) in a saucepan and place it over medium heat.
- In a cup or small bowl, combine 3 tablespoons of cornstarch with 3 tablespoons of water and mix until smooth.
- Add to the drippings and whisk to blend.
- Add 2 cups of low-sodium beef broth or unsalted stock.
- Cook, stirring until thickened.
- Taste and adjust seasonings.
- Serve with the roast beef.
- Enjoy.
Nutrition Facts : Calories 390 kcal, Carbohydrate 1 g, Cholesterol 141 mg, Fiber 0 g, Protein 44 g, SaturatedFat 0 g, Sodium 624 mg, Sugar 0 g, Fat 21 g, ServingSize 8 servings, UnsaturatedFat 0 g
SIRLOIN IN WINE SAUCE
Begin any meal with savory Sirloin in Wine Sauce from Barbara Kamm of Wilmington, Delaware. "This recipe is a family favorite as well as a great, easy company dish," says Barbara. The tender sirloin is coated in a hearty mushroom-wine sauce, and is fantastic over pasta.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine flour and mustard. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown beef in butter. Add consomme and wine. Stir in the mushrooms, onions and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until sauce is thickened. Serve with linguine. Freeze option: Cool beef mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in beef reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 258 calories, Fat 10g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
SIRLOIN TIPS IN WINE
This is a wonderful way to use sirloin. It really tastes wonderful, and it's easy to make. Prep time includes 1 hour marinating.
Provided by Miss Annie
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove fat and fiber from meat.
- Cut into bite-size pieces.
- Sprinkle with meat tenderizer at least one hour before cooking.
- In a large frying pan, brown meat on all sides.
- Mix all other ingredients together in a bowl and pour over beef tips.
- Put lid on pan and simmer for 1 hour.
- Do not remove lid until done.
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Cuisine AmericanTotal Time 2 hrs 30 minsCategory DinnerCalories 547 per serving
- Melt 1 tablespoon butter with 1 tablespoon olive oil in a dutch oven and sauté the onions. When it starts to soften, add the peppers, mushrooms and garlic. Saute for 6-8 minutes, until the peppers are soft. Remove and reserve for later.
- Toss the meat in the seasoned flour. Using the same dutch oven (wipe it clean if necessary), brown the dredged meat in small batches adding more butter and oil to coat the bottom of the dutch oven as necessary. You will likely need to brown the meat in batches.
- Once all the meat is browned return it all to the pot. Stir in the consommé, wine and soy sauce. Return the sauteed vegetables. Add the tarragon and heat until boiling.
- Cover and reduce the heat so that the mixture simmers slowly for about 2-3 hours, or until the meat is tender.
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