Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Garlic and Thyme Roast Beef with Port Jus
Online Circular Online Circular Videos Videos
  Category  Search  

 
Garlic and Thyme Roast Beef with Port Jus
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 1 hour 10 min
Prep Time:
 30 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees
Directions:
.................................................................................
Top sirloin roast - not to be confused with sirloin strip roast - is a cut of meat that is often overlooked. It is quite tender and reasonably priced. If you can't find a top sirloin roast in the meat counter, our butchers are happy to cut one to order. Leftovers make great sandwiches.

Note: If you're short on time, this dish may be made without the port jus at the end, but it adds a special touch of flavor to the beef.

1. Adjust oven rack to center position and preheat oven to 500 degrees.
2. Combine garlic and olive oil in a small microwave-safe bowl and cover with plastic wrap. Microwave for 1 minute or until garlic is soft. Let stand for 5 minutes. Strain out oil into a large bowl. Mash garlic with a fork to form a paste, and then stir in thyme and 2 tsp. of the strained oil.
3. Place a heavy-bottom roasting pan in oven to preheat for 5 minutes. Meanwhile, add sweet potatoes, onions, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper to the bowl with remaining oil, and toss to coat well.
4. Dry roast beef with paper towels and season with remaining 3/4 tsp. salt and 1/2 tsp. pepper. Place roast on preheated pan fat side down and roast for 5 minutes, turn roast over, and roast additional 5 minutes.
5. Remove roasting pan from oven. Reduce heat to 350 degrees. Use a heat-proof spatula or large spoon to coat top of roast with garlic-thyme past. Scatter vegetables around the roast. Return pan to oven and roast until internal temperature of the roast reaches 125 degrees for medium-rare, about 60 minutes. Toss vegetables once or twice during cooking.
6. Transfer roast to a plate, tent with foil, and let rest for 15 minutes. Transfer vegetables to a serving platter and tent with foil. Place roasting pan on stove, add broth, and bring to a boil over medium-high heat. Use a wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally until liquid is reduced by half, about 3 minutes. Add port and continue to boil until mixture is thick and glossy, about 2 minutes. Pour in any accumulated juices from the roast and simmer for 30 seconds more.
7. To serve, slice roast, transfer to platter with vegetables, and pour sauce over meat.

Recipe courtesy of Hannaford fresh September-October 2008.
8 ea Fresh garlic cloves, peeled
2 Tbs Olive oil
1 Tbs fresh thyme leaves, coarsely chopped
2 lb Large sweet potatoes, peeled, cut into 1 inch cubes
2 ea Small onions, peeled and quartered
1 tsp Kosher salt
3/4 tsp Black pepper, ground
3 lb top sirloin roast, with some fat intact and tied
3/4 cup Canned chicken broth, low sodium
1/4 cup Wine, port, tawny


© 2010 Adplex