Roasted Beef Sirloin

• 1 tsp cracked black pepper
• 2 cloves garlic, crushed with sea salt (optional)
• 3 lbs boneless beef sirloin, at room temperature
• 2 tbsp olive oil
• 1/2 cup white wine
• 1 tbsp sherry vinegar
• 2 cups beef stock
• 2 tsp butter
• None None steamed vegetables, horseradish sauce, to serve

1. Preheat oven to 425u0b0F. Rub combined pepper and garlic over beef with oil. Place on a rack in a heavy baking dish. Roast for 20 mins.
2. Reduce heat to 400u0b0F. Roast for 45 mins for rare, 1 hour for medium-rare. Transfer to a plate, cover with foil, rest for 15-20 mins.
3. Pour off all but 2 tbsp fat from baking dish. Deglaze on medium heat with wine and vinegar, scraping off brown bits. Add stock and juices from meat and cook for a few minutes. Season, strain into a saucepan and swirl in butter to serve.
4. Carve beef and serve with gravy, vegetables and horseradish sauce.

black pepper, garlic, beef sirloin, olive oil, white wine, sherry vinegar, beef stock, butter, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/25152 (may not work)