Steakhouse Sirloin Au Jus Recipes

BEEF AU JUS

Steps:

• Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
• Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
• Boil mixture until it thickens slightly; season with salt and pepper to taste.

STEAKHOUSE SIRLOIN AU JUS

Steps:

• In small bowl, beat broth, Worcestershire sauce, vinegar, sugar and garlic with wire whisk until blended; set aside.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 8 to 10 minutes, turning once, until brown. Remove beef from skillet; keep warm.
• Add broth mixture to skillet; heat to boiling. Boil 5 minutes, stirring constantly, until sauce is reduced to 1/3 cup; remove from heat.
• Cut beef across grain at slanted angle into thin slices. Serve sauce over beef. Sprinkle with parsley and pepper.

HOMEMADE ROAST BEEF SANDWICH AU JUS

Steps:

• For the au jus: Heat the oil over medium heat in a medium saucepan. Add the peppercorns, salt, thyme, garlic, rosemary and shallots. Cook the shallots, stirring occasionally, until they become translucent, 6 to 8 minutes. Add the sherry and simmer, a few minutes. Add the stock and simmer, 20 to 25 minutes. Remove the saucepan from the heat and strain the liquid. Keep warm.
• For the pickled radishes: Simmer 1/2 cup water, the vinegar, sugar, coriander seeds, salt, star anise, bay leaf and garlic. After 10 minutes of simmering, pour the mixture over the radishes in a heat-proof container and cool.
• For the sandwich build: Place the bottom halves of the rolls on a work surface. Place the sliced Homemade Roast Beef on the bottom. Top with 1 slice gruyere each, some pickled radishes and watercress. Cover with the tops of the rolls. Cut each sandwich in half, dunk into the au jus and realize sometimes leftovers are just better.
• Preheat the oven to 400 degrees F. Mix the rosemary, thyme, salt, pepper and garlic in a small bowl. Rub the mixture all over the roast, cover with plastic wrap and refrigerate, about 20 minutes.
• Heat the oil in a large heavy skillet over high heat. Wipe off the excess garlic and herbs and add the roast to the pan. Sear the roast on all sides, 2 to 3 minutes per side. Transfer the roast to a roasting pan with a rack. Roast until an instant-read thermometer inserted into the center registers 125 degrees F, about 50 minutes. Transfer the roast to a cutting board and let rest, about 10 minutes. Thinly slice the roast and serve.

SLOW COOKER BEEF AU JUS

Steps:

• Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-high heat. , Place onion in a 5-qt. slow cooker. Top with meat. Combine the broth, gravy mix, garlic and pepper; pour over meat. Cover and cook on low for 6-7 hours or until meat is tender. , Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat and return to the slow cooker; serve with cooking juices and onion.

AU JUS & BACON WRAPPED SIRLOIN TIP ROAST

Steps:

• 1. PLEASE NOTE:The cooking times for the roast will depend on weather you want it, rare, medium or well done. I cooked this 8 pounder one for almost 3 hours, and it was perfect for us. PREHEAT OVEN TO 350 DEGREES F.
• 2. FYI :If you want your roast to be [rare] it should cook until the internal temperature is about 125 degrees F. about 1 1/2 to 2 hours. For a medium rare roast it should reach about 140 degrees F, and well done about 170 degrees. I prefer not to cook to the well done stage.
• 3. These are the seasonings and spices that I used to flavor the roast. You may use others of your choice if desired.
• 4. Spray the inside walls of a 6 quart or larger Dutch oven with non stick cooking spray. Peel & slice onions into 8ths,& add to bottom of pot.
• 5. Combine all the spices together in a small bowl, and sprinkle liberally over the roast. Then drizzle with the soy sauce and the Worcestershire sauce, allowing it to fall along the sides of the roast and into the bottom of the pot.
• 6. Now wrap Roast in bacon slices in the pattern of your choice.
• 7. Cover with lid and place in preheated 350 DEGREES F. oven and cook till desired length of time or internal temperature is reached. I cooked ours 2 hours and 35 minutes, and it was perfect for us.
• 8. Remove from oven. Remove lid, and allow roast to rest at least 10 minutes before attempting to carve.
• 9. Remove roast carefully from pot, and place on a large platter. I like to use an electric knife to carve roast.
• 10. Slice into desired thickness. Add the sliced onions, and drizzle some Au Jus over the Roast, and then serve extra on the side.
• 11. I got about 1 quart of Au Jus from this Roast.
• 12. Serve Roast with your favorite sides and accompainments.
• 13. I got the idea for this recipe from this cookbook called "CALLING ALL COOKS", with the yellow cover. I USED STEAK SEASONING INSTEAD OF SALT & PEPPER, and I added other spices, and it was also my idea to wrap the roast in bacon since it is a very lean piece of meat.

SIRLOIN STEAK AU JUS WITH MASHED POTATOES

Steps:

• Cut potatoes into 1 1/2" pieces, cook, mash and keep warm.
• Spray hot skillet, add steaks.
• Cook for a total of 3 minutes, 2 mins first side, 1 min second side.
• Reduce heat, cook until done to your liking.
• Thinly slice each steak.
• Place slices on plates, slightly spread out.
• Add broth and wine to pan drippings in skillet.
• Increase heat to high. Boil 4-5 mins, till sauce is reduced to about 1/3 cup, stirring constantly.
• Spoon sauce over mashed potatoes and steaks.
• Serve with another vegetable.

BEEF SANDWICHES AU JUS

Steps:

• In a large saucepan, combine the water, bouillon, 1/4 teaspoon pepper, pepper flakes and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. , Meanwhile, in a large skillet, saute onion and green pepper in 2 tablespoons butter until tender; remove and keep warm. Sprinkle salt and remaining pepper over beef. , In the same skillet, cook beef in remaining butter over medium-high heat until no longer pink. Spoon onto roll bottoms; top with cheese and onion mixture. Replace roll tops. Serve with au jus.