I am becoming more of a beef eater. My favorite cut used to be ribeye but this sirloin made me a believer. H-E-B is my friend. LOL. And you know fresh cranberries keep for quite a while in the veggie keeper in the fridge.
Roasted sirloin / Mushroom gravy / veggie medley
The Meat! I found out that even if you forget to sear the cut at first, searing at the end I think might be better. Slow roast the sirloin on 375 for about 30-45 minutes. But about 15 minutes in add chopped celery, sweet yellow onions, fresh brown mushrooms, about 1 inch piece fresh tumeric chopped and drizzle with first cold pressed olive oil, add about 1/4 cup of beef stock to seasoned meat. Let it roast and turn occasionally. Turn the temperature up to 400 and let cook the final 10-15 minutes. Have to be careful not to overcook. 🙂. When done take the meat out and sear in coconut oil in a cast iron skillet.
The Mushroom gravy! Remove the meat once more and add the drippings from the skillet. Turn the fire to medium high and add a couple of shakes of cornstarch and whisk until done.
The Veggies! Chopped yellow squash, carrots-traditional, whole fresh cranberries. Steam the carrots and add 1 pat of butter. Add the squash and cranberries, salt and pepper, basil and coriander and a little more water. I zapped them in the microwave with a little drizzle of olive oil. Let them rest while the meat finishes.