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Roast Beef Au Jus

Grannys.kitchen's picture
Ingredients
  Sirloin roast 4 1⁄2 Pound (2 Kilogram)
  Bacon slices/Fresh pork fat slices 10 (Adjust Quantity As Needed)
  Worcestershire sauce 1 Teaspoon
  Garlic powder 1 Teaspoon
  Beef bouillon/Beef stock 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Black pepper To Taste
Directions

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 (160C) about 1 1/2 to 1 3/4 hours for rare, internal temperature 140F (70C); 2 to 2 1/2 hours for medium, 160F (75C); 2 1/2 to 2 3/4 hours for well done, 170F (80C).
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Beef

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