Roasted Sirloin Beef Weight Watchers Recipes

ROAST SIRLOIN OF BEEF

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
• Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
• Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

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.

ROAST BEEF

Steps:

• Remove roast from refrigerator 1 hour before cooking so that it reaches room temperature.
• Trim all the fat off the meat to keep it lean.
• Rub the meat with olive oil and season generously with salt and pepper.
• Using toothpicks, adhere onion pieces to the top of the roast.
• Place the thermometer all the way into the center of the meat.
• Place in a pan and set your oven anywhere between 300° to 350°.
• Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done.
• Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly. I always remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

ROASTED SIRLOIN BEEF - WEIGHT WATCHERS

Steps:

• Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
• Season beef all over with salt and pepper; transfer to prepared pan.
• Combine garlic, rosemary and oregano in a small bowl. Rub the herb mixture all over the top of the beef, gently pressing herbs into the beef with your hands so it sticks.
• Roast until an instant-read thermometer inserted into the center of the beef reads 145°F, about 20 minutes (for medium meat; cook longer for well-done meat).
• Let beef stand 15 minutes before slicing crosswise into thin (1/4-inch thick) slices. Yields about 3 ounces per serving.