Roast Sirloin Strip
Yield: 8 servings
10 lb To 11 pounds sirloin roast
Salt/freshly ground pepper
1 1/2 c Beef broth
1/4 c Madeira
Salt/pepper to taste
You may buy the loin with the T-bone and a bit of the tenderloin and the sirloin together.
Or ask your butcher to give you boneless shells or strips, which roast perfectly, carve
easily and look elegant when served.
Rub the roast with salt and pepper, place on a rack in a shallow pan, roast at 325
degrees, allowing about 10 minutes per pound, or until the roast reaches an inner
temperature of 120 degrees. Remove to a hot platter and allow to rest for 12 to 14
minutes. Garnish the platter with watercress and freshly grated horseradish.
For sauce: When you remove the roast from the rack, spoon off most of the fat from the
drippings, add 1-1/2 cups beef broth to the drippings, and bring to a boil. Then add 1/4
cup Madeira and salt and pepper to taste. Serve in a sauce boat with the roast.
Source: James Beard Menus for Entertaining
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