| Roast Sirloin of Beef with Caramelized Onions and Mushrooms (Web Exclusive) |
From "DIY Cooking"
episode COK-120F |
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Copyright Michael Lomonaco, 1998. All rights reserved. Ingredients: 3-lb. roast cut of top sirloin steak, boneless
3 Tbs. olive oil, divided
1 tsp. salt
1 tsp. ground black pepper
4 large yellow onions, peeled and thinly sliced
3 large cloves garlic, finely chopped
1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup
1 Tbs. extra virgin olive oil
2 Tbs. lemon juice
8 portobello mushroom caps
2 Tbs. flour
1/2 cup dry red wine
1 cup beef stock or broth Preparation: Preheat oven to 425 degrees. Rub steak with olive oil and season with salt and pepper to taste. In a large casserole on the stovetop, sear beef on both sides. In a heavy roasting pan combine onions and olive oil and roast in oven for 20 minutes, until onions begin to caramelize. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare) or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic cloves, flat parsley leaves, extra virgin olive oil and lemon juice and brush mixture on steak and on portobello mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes. Remove roast, place on carving board and allow to rest. Place onions and mushroom caps on platter. Pour excess fat from roasting pan, leaving 1 tablespoon. Add 2 tablespoons flour and cook on stovetop for 2 minutes. Add 1/2 cup dry red wine and reduce by half. Add 1 cup beef stock or broth and cook for 2 minutes. Carve roast. Serve with onions, mushrooms and gravy. Servings: 8 Website resources for Racks: Irish Rack of Lamb from Food TV.com Cranberry-and-Pecan-Crusted Rack of Pork from Food TV.com Stuffed Leg of Lamb from Food TV.com Rack of Lamb with Rosemary Scallion Crust from Food TV.com Barbecued Baby Back Ribs from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Talk to the big guns for official answers on defrosting, internal temperature readings and how long you can safely keep leftovers.
Toll-free: 800-535-4555
Website: www.usda.gov/fsis
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
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