Sirloin Tip Roast Au Poivre
- 2 lbs. Sirloin Tip Roast
- Mustard Sauce
- 3 ea cloves garlic minced
- 2 tbsp. Dijon Mustard
- 1 tbs. horseradish sauce
- 1 tsp. ground ginger
- 1/2 tsp. oregano
- 3 tbsp. cracked black pepper
- 1/2 cup flour season with sea salt or kosher salt and freshly ground pepper
- Vegetable oil, such as canola
- 4-5 cloves garlic, sliced
- 2 tsp. dried thyme or 6 sprigs fresh
- 1 large baking bag 2 bay leaves
- 3 1/2 cups waer or half chicken stock, half water
- 2 tbsp. tomato paste
- 8-10 small onions
- 5 carrots in 1-2 inch pieces
- 1 lb. red potatoes or larger white potatoes in chunks
- 1 lb. large mushrooms, quartered
- In a large non-stick pan over high heat, pour sufficient oil to cover the bottom.
- Clean and dry the roast then sprinkle with kosher salt.
- In morter, crush the peppercorn until you have a large course mix.
- Prepare the mustard sauce by mixing well crushed garlic, dijon mustard, horseradish sauce, ground ginger root, and oregano.
- Spread the mustard evenly over the roast then sprinkle on the cracked peppercorns.
- Sear meat until well golden on both sides; Remove meat and pour off oil.
- In a large baking bag place; roast, potatoes, stock, tomato paste, garlic, onions, and bake in a pre-heated 325 oven for 1 hour.
- At 1 hour, add remaining vegetables to baking bag and cook for 1 1/2 hours more or until tender.
- Skim excess fat from liquid, cut meat into serving size pieces, arrange on a heated platter and surround with vegetables. Moisten with some of the liquid, pass the remainder at the table and enjoy.
Wine Pairing Feature - Recommended by Ted Ross, Vince& Joe's Sommelier Chateau Belingard 2007 - France - $14.99 750 ml. "A round and rich blen of 50% Cabernet Sauvignon and 50% Merlot; matured in French Oak barrels for 14 months."