Meat

Mustard and Rosemary Sirloin Roast Beef Draft

Name: Mustard and Rosemary Sirloin Roast Beef
Prep time: 15 min
Cook time: 45 min
Total time: 3 h 35 min
Yield: 8-10 servings
Ingredients: 4½–11 lb beef sirloin roast; 4 tbsp Dijon mustard; ½ cup olive oil; 1 tbsp freshly cracked black pepper; ¼ tsp kosher salt; 4 sprigs rosemary; 2–3 bay leaves; 2–3 cloves garlic (peeled and halved lengthwise)

Sirloin roast beef rubbed with Dijon mustard and olive oil, roasted briefly at high heat and finished in the turned-off oven to medium-rare.

Prep15 min
Cook45 min
Rest2 hr 35 min
Total3 hr 35 min
Makes8–10 servings
KashrutMeat

What you need

Amount:×1

How I make it

2½ hours before roasting

Take the roast out of the fridge and season it all over with salt.
Rub the roast on all sides with the mustard and olive oil, massaging them in a little.
With a sharp knife, cut a few slits in the sides and top of the meat and tuck in the garlic, if using.
Sprinkle the black pepper on top, and the rosemary and bay leaves if you like, pressing them lightly into the fat.
Set it in a roasting pan and leave at room temperature for 2½ hours.

Roasting

Preheat the oven as hot as it goes, 480°F (250°C).
Set a rack in the roasting pan and place the roast on it.
Roast for 25 minutes. Turn off the oven and leave the roast inside for another 20 minutes, for medium-rare.
Remove from the oven and let rest for 5 minutes. Move to a cutting board, slice and serve.

What I've learned

For rare, I roast 5 minutes less and leave it in the turned-off oven 5 minutes less.

Source: ChefEf (chefef.com)