- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 50 m
- Serves
- 12
Ingredients
- 3 tbsp
- whole-grain Dijon mustard
- 45 mL
- 5 tsp
- all-purpose flour, divided
- 25 mL
- 1 tsp
- olive oil
- 5 mL
- 1 tsp
- herbes de Provence
- 5 mL
- 1/2 tsp
- black pepper
- 2 mL
- 1
- top sirloin roast (approx. 1.5 kg/3 lb)
- 2 cups
- beef stock
- 500 mL
Directions
- Step 1
- Preheat oven to 230°C (450°F). In bowl, mix mustard, 1 tsp (5 mL) flour, oil, herbes de Provence and pepper. Brush mixture onto the roast and place in roasting pan. Roast 10 min., then reduce oven to 160°C (325°F). Cook approx. another 1 hr 5 min., then use an instant-read thermometer to check internal temperature. Check for 50°C (120˚F) for rare, 55°C (130°F) for medium-rare and 71°C (160°F) for medium. Cook additional 15 min. durations, if required, until desired doneness.
- Step 2
- Transfer roast to a platter and tent loosely with foil to rest 15 min.
- Step 3
- Meanwhile, make the gravy by placing the roasting pan on the stovetop over medium-high heat. Mix the beef stock with the remaining 4 tsp (20 mL) flour until smooth. Stir mixture into the pan drippings, scraping up browned bits and bringing gravy to a simmer. Carve roast and serve gravy alongside.
Nutrition Facts
- Nutrition Description:
- Per serving: 1/12 of recipe
- Calories:
- 210
- Fat:
- 10
- Saturated Fat:
- 4
- Carbs:
- 2
- Cholesterol:
- 70 mg
- Protein:
- 27
- Sodium:
- 270 mg
