Roast Sirloin Of Beef

• One 8 lb (35 kg) sirloin roast
• 1/4 cup (50 mL) olive oil
• 2 tbsp (25 mL) dry mustard
• 2 tbsp (25 mL) Dijon mustard
• 2 tbsp (25 mL) chopped garlic
• 2 tbsp (25 mL) chopped fresh thyme
• 2 tbsp (25 mL) black pepper
• Salt to taste
• Fig and Wine Sauce
• 1 cup (250 mL) coarsely chopped onion
• 1/2 cup (125 mL) coarsely chopped carrots
• 1/2 cup (125 mL) coarsely chopped celery
• 4 garlic cloves, left whole
• 2 cups (500 mL) red wine
• 1/4 cup (50 mL) balsamic vinegar
• 1/4 cup (50 mL) chopped dried figs
• 4 shiitake mushrooms, chopped with stems
• 2 cups (500 mL) beef stock

1. 1. Score fat on top of roast. Combine oil, mustards, garlic, thyme, black pepper and salt. Rub over roast. Let sit for 1 hour.
2. 2. Preheat oven to 500u0b0F (260u0b0C).
3. 3. Place roast in a rack on a roasting pan and roast for 30 minutes.
4. 4. Reduce heat to 350u0b0F (180u0b0C) and roast another hour or until an instant-read thermometer reads 125 u0b0F (53u0b0C) for rare or 140u0b0F (60u0b0C) for medium-rare. Remove from oven and let rest for 15 minutes. The fillet section will be better done than the sirloin section.
5. 5. To make the fig and wine sauce, place onions, carrots, celery, and garlic cloves in a saute pan or wide pot over medium heat. Add wine, vinegar, figs and mushrooms. Reduce by half, about 15 minutes. Add beef stock. Bring to boil and reduce until mixture is reduced to about 2 cups (500 mL). Strain sauce, pushing down on the solids.
6. 6. To carve, slip a sharp knife along the bone and remove the sirloin. Turn roast over and carve out fillet. Slice sirloin and fillet into slices and place a few slices on each serving plate. Serve sauce separately.

sirloin roast, ubc, mustard, mustard, garlic, thyme, black pepper, salt, onion, carrots, celery, garlic, red wine, ubc, ubc, shiitake mushrooms, beef stock

Taken from www.epicurious.com/recipes/member/views/roast-sirloin-of-beef-50087152 (may not work)