Whole Roasted Beef Sirloin with Chasseur Sauce
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.
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
- 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.
- 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.
Makes 8 servings.
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.