Roast Beef Au Jus
|Sirloin roast||5 Pound|
|Dry mustard||2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Garlic powder||2 Teaspoon|
|Beef bouillon||1 Cup (16 tbs) (stock)|
|Black pepper||To Taste|
To protect the undercut (tenderloin) of the roast from cooking too quickly or drying out arrange fat bacon slices or sliced fresh pork fat over this section and tie in place with twine.
Arrange roast fat-side up in a shallow roast pan and spread lean surfaces with a mixture of mustard and Worcestershire sauce.
Sprinkle with garlic powder and roast at 325F about 20 to 25 minutes per pound for rare (140F); 25 to 30 minutes for medium (160F); 30 to 35 minutes for well done (170F).
Keep warm for 20 minutes or so before carving.
Scrape meat drippings into a small skillet and skim off the fat.
Measure drippings and add half as much bouillon.
Simmer until slightly reduced in quantity.
Taste and season if necessary.
Just before serving, add the juices collected in the meat platter; pour into a warm sauce boat.