Welcoming, delicious and hearty, this sirloin strip roast is topped by a rich hunter-style sauce and wonderfully complemented by the full fruit and dark, silky finish of the Rutherford Hill Merlot.

Whole Roasted Beef Sirloin with Chasseur Sauce

For the Beef Sirloin:

1 (4-pound) prime sirloin strip roast, cleaned of fat and cut in half lengthwise

 

For the Chasseur Sauce:

4 tablespoons butter

3 cups crimini mushrooms, diced

6 shallots, minced

12 ounces red wine

6 tablespoons brandy

4 cups veal demi glace

2 cups tomatoes, diced

1 tablespoon parsley, chopped

Salt and pepper, to taste

1. For the Beef Sirloin: Coat meat with olive oil and season with salt and pepper. In a preheated 350°F (175°C) oven, roast for approximately 30 minutes or until internal temprature reaches 130°F (55°C) for medium rare. Serve with Chasseur Sauce.
2. For the Chasseur Sauce: Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10 to15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.

Serves 8.

Recipe by Colin Crowley, Executive Chef at Terlato Wines International.

Recipe and photograph provided courtesy of www.napavalleyholiday.com, through ECES, Inc., Electronic Color Editorial Services.