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Herb Crusted Sirloin Tip Roast with Apples

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 sirloin tip roast (3 lb/1.5 kg)
  • 3 tbsp (45 mL) Dijon mustard, divided
  • 2 tsp (10 mL) cracked black pepper
  • 1/2 tsp (2 mL) salt
  • 3 tbsp (45 mL) butter, cubed and divided
  • 2 Honey Crisp apples, thinly sliced
  • 4 large shallots, minced
  • 2 cup (500 mL) reduced-sodium beef broth
  • 1 cup (250 mL) dry red wine
  • 1 tbsp (15 mL) finely chopped fresh chives

Directions

  1. Preheat oven to 425?F (220?C). Mix together oil, parsley, thyme, rosemary and garlic; set aside. Pat roast dry with paper towel. Brush 2 tbsp (30 mL) mustard all over roast. Season with pepper and salt; coat with herbed oil.
  2. Transfer to small roasting pan fitted with rack. Roast for 35 to 45 minutes or until instant-read thermometer inserted in centre registers 145°F (63°C) for medium-rare. Transfer roast to cutting board. Cover loosely with foil; let stand for 10 minutes before slicing.
  3. Meanwhile, melt 1 tbsp (15 mL) butter in roasting pan set over medium heat. Cook apples and shallots for about 5 minutes or until slightly softened. Stir in broth and wine; bring to boil. Cook for about 5 minutes or until liquid is reduced by half. Remove pan from heat. Stir in remaining mustard. Swirl in remaining cubes of butter until sauce is thickened.
  4. Slice roast and serve with pan sauce. Garnish with chives.

Tip: Substitute sirloin tip roast for tenderloin tip roast if desired.

 

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Herb Crusted Sirloin Tip Roast with Apples

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 1 tbsp (15 mL) finely chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 sirloin tip roast (3 lb/1.5 kg)
  • 3 tbsp (45 mL) Dijon mustard, divided
  • 2 tsp (10 mL) cracked black pepper
  • 1/2 tsp (2 mL) salt
  • 3 tbsp (45 mL) butter, cubed and divided
  • 2 Honey Crisp apples, thinly sliced
  • 4 large shallots, minced
  • 2 cup (500 mL) reduced-sodium beef broth
  • 1 cup (250 mL) dry red wine
  • 1 tbsp (15 mL) finely chopped fresh chives

Directions

  1. Preheat oven to 425?F (220?C). Mix together oil, parsley, thyme, rosemary and garlic; set aside. Pat roast dry with paper towel. Brush 2 tbsp (30 mL) mustard all over roast. Season with pepper and salt; coat with herbed oil.
  2. Transfer to small roasting pan fitted with rack. Roast for 35 to 45 minutes or until instant-read thermometer inserted in centre registers 145°F (63°C) for medium-rare. Transfer roast to cutting board. Cover loosely with foil; let stand for 10 minutes before slicing.
  3. Meanwhile, melt 1 tbsp (15 mL) butter in roasting pan set over medium heat. Cook apples and shallots for about 5 minutes or until slightly softened. Stir in broth and wine; bring to boil. Cook for about 5 minutes or until liquid is reduced by half. Remove pan from heat. Stir in remaining mustard. Swirl in remaining cubes of butter until sauce is thickened.
  4. Slice roast and serve with pan sauce. Garnish with chives.

Tip: Substitute sirloin tip roast for tenderloin tip roast if desired.