Cured Buffalo Sirloin Roast With Mushroom Jus Recipes

CURED BUFFALO SIRLOIN ROAST WITH MUSHROOM JUS

Steps:

• Directions for Roast:.
• In a large saucepan, combine the water, garlic, salt, sugar, allspice and bay leaves.
• Bring to a boil and cook for 2 minutes, then let the brine cool to room temperature.
• In a very large bowl, cover the buffalo roast with the brine and refrigerate overnight.
• Preheat the oven to 325°.
• Pat the buffalo roast dry with paper towels.
• Season with salt and pepper.
• In a large skillet, heat the oil until almost smoking.
• Add the roast, widest side down, and brown over high heat, about 4 minutes.
• Continue cooking, turning, until browned all over, about 10 more minutes.
• Transfer to a large roasting pan and cook for about 1 1/2 hours, or until an instant-read thermometer registers 120° for very rare.
• Let the roast rest for 20 minutes.
• Cut the roast in half across the grain.
• Thinly slice each half across the grain. Arrange the slices on plates and serve with the Mushroom Jus.
• Directions for Mushroom Jus:.
• MAKES ABOUT 4 CUPS.
• Put the shiitakes in a bowl and add the hot water.
• Cover and let stand until softened, about 20 minutes.
• Using a slotted spoon, remove the mushrooms from the water and cut off and discard the stems.
• Swish the mushrooms in the soaking water to loosen any grit.
• Finely chop the mushrooms; reserve the soaking liquid.
• Heat the oil in a saucepan.
• Add the mushrooms and cook over high heat until starting to brown, about 3 minutes.
• Add 2 tablespoons of the soy sauce and the garlic and cook over high heat until the soy sauce evaporates and the mushrooms brown, about 5 minutes.
• Pour in the reserved soaking liquid, stopping when you reach the grit, and the remaining 2 tablespoons of soy sauce and stir well.
• Cover and simmer over low heat until the mushrooms are tender, about 5 minutes.
• Season with salt and pepper.
• MAKE AHEAD The jus can be refrigerated overnight.
• Rewarm before serving.

BEEF SIRLOIN TIP ROAST

Steps:

• Place a large piece of heavy-duty foil (21x17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. , Bake at 350° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

BEEF SIRLOIN TIP ROAST WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
• Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.