Pepper-Crusted Sirloin Roast with Brandy SaucedownloadEmail This Post

Pepper-Crusted Sirloin Roast with Brandy Sauce

Prep: 15 minutes
Cook/Roast: 35 minutes • Serves: 8

Brandy Sauce

2 garlic cloves, minced
2 teaspoons olive oil
1/4cup plus 2 tablespoons brandy
3 cups less-sodium beef broth
2 teaspoons chopped fresh thyme
4 tablespoons unsalted butter, softened
2 teaspoons Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper

Pepper-Crusted Roast

1 (3-1/2- to 4-pound) center cut sirloin roast, fat trimmed, cut crosswise in half
3 tablespoons coarse ground black pepper
2 teaspoons salt

1/4cup extra virgin olive oil

1.Prepare Brandy Sauce: Heat medium saucepot over medium-high heat until hot. Add garlic and oil and cook 3 minutes, stirring occasionally. Reduce heat to medium; add brandy and cook 1 to 2 minutes or until almost evaporated. Add broth and thyme; heat to boiling over high heat. Reduce heat to medium-low and simmer 30 minutes. Stir in butter, Dijon, salt and pepper.

2.Meanwhile, prepare Pepper-Crusted Roast: Preheat oven to 350°. Rub roast with pepper and salt. Heat large skillet over medium-high heat until hot. Add oil and beef; sear all sides of beef 1 minute or until browned. Transfer roast to roasting pan; roast 20 to 22 minutes or until internal temperature reaches 135° for medium-rare, turning beef once halfway through cooking. Let stand 5 minutes before slicing. Serve sauce over beef.

Approximate nutritional values per serving:
367 Calories, 18g Fat (7g Saturated), 110mg Cholesterol,
1157mg Sodium, 3g Carbohydrates, 1g Fiber, 37g Protein