Roast Sirloin with Grainy Mustard and Herbes de Provence
whole-grain Dijon mustard
all-purpose flour, divided
herbes de Provence
top sirloin roast (approx. 1.5 kg/3 lb)
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.
Transfer roast to a platter and tent loosely with foil to rest 15 min.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn more