Greenbrier Roast Sirloin Of Beef

• 1 (4-pound) boneless sirloin roast
• 2 tablespoons vegetable oil
• 1 tablespoon salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon all-purpose flour
• 2 cups whipping cream
• 2 tablespoons Cognac

1. Brown roast on all sides in oil in a large skillet. Place roast, fat side down, on rack in a shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer, if desired.
2. Bake, uncovered, at 375u0b0 until desired degree of doneness: about 1 hour or 140u0b0 (rare), about 1 hour and 10 minutes or 160u0b0 (medium).
3. Transfer roast to a warm platter; let stand 10 minutes before slicing. Reserve pan drippings.
4. Combine drippings and flour in a saucepan. Cook over medium heat, stirring constantly, until smooth. Gradually add whipping cream, stirring well. Set aside and keep warm.
5. Combine drippings and flour in a saucepan. Cook over medium heat, stirring constantly, until smooth. Gradually add whipping cream, stirring well. Set aside and keep warm.
6. Place Cognac in a small saucepan; heat just until warm. Ignite with a long match, and pour over roast. Slice roast and serve with sauce after flames die down.

sirloin roast, vegetable oil, salt, ground black pepper, flour, whipping cream, cognac

Taken from www.myrecipes.com/recipe/greenbrier-roast-sirloin-of-beef (may not work)