Top Sirloin Roast With Garlic-peppercorn Paste

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kay cooper


You will love the tender and juicy results you get, thanks to a combination of oven-searing and lower-temperature roasting. To keep it that way, make sure not to cook the roast beyond medium.


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  • 12 large
    garlic cloves, halved lenthwise
  • 2 sprig(s)
    fresh thyme
  • 2 Tbsp
    mixed peppercorns, coarsely ground or cracked
  • 1 (4) lb
    boneless beef top sirloin roast
  • 1/2 tsp
  • 2 Tbsp
    olive oil
  • 2 c
    lower-sodium beef broth



  1. Place garlic and thyme in small saucepan; add enough water to cover garlic. Bring to a simmer. Reduce heat to low; cook 10 minutes or until garlic is soft. Remove thyme; remove leaves from stems, reserving leaves.
  2. Place garlic in mortar or small dish, reserving cooking water. Add peppercorns and reserved thyme leaves. With pestle , mash mixture with 1 tablespoon of the reserved ncooking water until of paste consistency.
  3. Dry roast with paper towels. Spread paste lightly over all sides of the roast; place in a shallow pan. Refrigerate, uncovered, 4 hours or overnight.Remove from refrigerator 30 minutes before cooking.
  4. Heat oven to 450 degrees. Place roast, fat side up,on rack in roasting pan. Sprinkle with salt;drizzle with oil. Bake 15 minutes. Reduce oven temperature to 300 (DO NOT OPEN OVEN DOOR). Bake an additional 1 hour 10 minutes to 1hour 20 minutes or until temperature reaches 130F for medium rare. Cover loosely with foil; let stand 20 minutes.
  5. Meanwhile, remove drippings from roasting pan. Add broth; bring to a boil over medium heat, stirring to scrape up any browned bits from bottom fo pan. Add any accumulated juices from beef. Simmer 2 or 3 minutes. Slice roast 1/4 inch thick; serve with pan juices.
  6. TIP: To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side
    of meat mallet or heavy pan until coarsely chopped.
  7. TIP: Drying the meat is a crucial step that accomplishes several things: Makes it easier for the paste to adhere to the meat. It ensures that the paste won't be diluted by excess moisture from the meat. It helps the meat brown.

Printable Recipe Card


Course/Dish: Beef Roasts

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