Sirloin Roast with Mushroom Sauce

sirloin roast with mushroom sauce

6-8 servings

Ingredients

1 1sirloin roast (top sirloin) (about 3 lbs)
1 1/4 1-1/4tsp tsp (6 mL) pepper
2 2tsp tsp (10 mL) vegetable oil
12 12oz oz (340 g)mushroommushrooms
1 1/4 1-1/4cups cups(300 mL) beef stock, (approx)
1 1large oniononions, finely chopped
4 4cloves garlic, minced
3/4 3/4tsp tsp (4 mL) dried thyme

2 tablespoons rice flour
1 1/2 1-1/2tsp tsp (7 mL) balsamic vinegar or red wine vinegar
2 2tbsp cold tbsp(25 mL) butter

Preparation:

Rub roast with the pepper. In large skillet, heat oil over medium-high heat; brown roast on both sides. Roast in a baking dish at 375°F oven, turning once, until meat thermometer registers 140°F for rare or 160°F for well done. Transfer to cutting board; tent with foil and let stand for 20 minutes.

Meanwhile, slice mushrooms. Strain pan juices into measuring cup; skim off any fat. Add enough of the beef stock to make 1-1/2 cups. Set aside.

Heat skillet to medium heat, add onion, garlic and thyme; cook, stirring occasionally, for about 5 minutes or until softened. Add mushrooms; cook, stirring, for about 8 minutes or until browned. Sprinkle mixture with the rice flour and stir until well mixed. Pour in stock mixture, and balsamic vinegar bring to boil, stirring to scrape up brown bits from bottom of pan. Boil for about 5 minutes or until slightly thickened. Remove from heat; stir in butter until melted and sauce is glossy. Slice roast thinly; serve with sauce.