Fennel Coriander Top Sirloin Roast Recipe 465

FENNEL-CORIANDER TOP SIRLOIN ROAST RECIPE - (4.6/5)

Steps:

• 1. Cut roast lengthwise along grain into 2 equal pieces. Rub 1 tablespoon kosher salt over each piece. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 4 days. 2. Adjust oven rack to middle position and heat oven to 225 degrees. Heat 2 teaspoons oil in 12-inch skillet over high heat until just smoking. Brown 1 roast on all sides, 6 to 8 minutes. Return browned roast to plate. Repeat with 2 teaspoons oil and remaining roast. Let cool for 10 minutes. 3. While roasts cool, process garlic, anchovies, fennel, coriander, paprika, oregano, and remaining 1/4 cup oil in food processor until smooth paste forms, about 30 seconds, scraping down sides of bowl as needed. Add pepper and pulse to combine, 2 to 3 pulses. 4. Using 5 pieces of kitchen twine per roast, tie each roast crosswise at equal intervals into loaf shape. Transfer roasts to wire rack set in rimmed baking sheet and rub roasts evenly with paste. 5. Roast until meat registers 125 degrees for medium-rare or 130 degrees for medium, 2 to 2 1/4 hours. Remove roasts from oven, leaving on wire rack, and tent loosely with aluminum foil; let rest for at least 30 minutes or up to 40 minutes. 6. Heat oven to 500 degrees. Remove foil from roasts and cut and discard twine. Return roasts to oven and cook until exteriors of roasts are well browned, 6 to 8 minutes. 7. Transfer roasts to carving board. Slice meat 1/4 inch thick. Season with sea salt to taste, and serve.

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.