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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.

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Nutrition Facts

Nutrition Description:
Per serving: 1/12 of recipe
Calories:
210
Fat:
10 g
Saturated Fat:
4 g
Carbs:
2 g
Cholesterol:
70 mg
Protein:
27 g
Sodium:
270 mg