Beef Sirloin Strip Roast with Brandied Tarragon-Mustard Sauce

Beef Sirloin Strip Roast with Brandied Tarragon-Mustard Sauce

Ingredients

  • 1 tbs olive oil
  • 1/2 cup heavy cream
  • 1-1/2 tbs chopped fresh tarragon leaves
  • 1-1/2 tbs cold water
  • 1-1/2 tbs cornstarch
  • 14 ounce s less-sodium beef broth
  • 2 large shallots, finely chopped
  • 2 tsp ground black pepper
  • 2 tsp salt
  • 2/3 cup country Dijon or coarse ground mustard
  • 3 clove s garlic, minced
  • 3/4 cup brandy
  • 5 pound s boneless beef sirloin strip roast

Directions

1. Preheat over to 450°. In small bowl, combine garlic, oil, salt and pepper. In large shallow roasting pan, place roast fat side up. Rub all sides of beef with garlic mixture. Roast beef 30 minutes. Reduce temperature to 350° and roast 30 to 35 minutes longer or until internal temperature reaches 130° for medium-rare. Transfer roast to cutting board and loosely cover with foil. Let stand 20 minutes before slicing.

2. Meanwhile, remove and discard excess fat from roasting pan. Add shallots to drippings in roasting pan and cook over medium-low heat 2 minutes, stirring frequently. Add brandy and heat to boiling. Cook 3 to 4 minutes or until most liquid has evaporated, stirring to loosen browned bits from bottom of pan. Add broth and cream, and heat to boiling. Reduce heat to medium and simmer 8 minutes. In small bowl, combine water and cornstarch. Add cornstarch mixture to simmering liquid; heat to boiling and remove from heat. Whisk in mustard and tarragon. Slice beef across the grain and serve with sauce.

Prep Time
30 min
Cook Time
1 hr
Serves
12

Nutrition Information

Calories
338
Total Fat
16g
Saturated Fat
6g
Cholestrol
85mg
Sodium
669mg
Carbs
3g
Fiber
1g
Protein
35g

 

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