I've never made any sort of roast because I've never been a fan. I think mostly because whenever I had it growing up, the meat was cooked past the point of what I preferred. So for Valentine's Day, I decided to give cooking my own roast a shot. I went to the butcher and got a beautiful piece of sirloin and used this recipe that I found from An Edible Mosaic. The marinade for this roast smelled delicious, and even though I managed to cook the roast a little past my preferred medium-rare state, it turned out very good. My favorite part may have actually been the pan sauce, which I could have licked out of a bowl! All in all, I consider my first roast to be a success, and this recipe is definitely a keeper!
1 pound Boneless Beef Sirloin Roast
2 tablespoons Sesame Oil, divided
1 tablespoon Soy Sauce
1/2 tablespoon Rice Vinegar
1 teaspoon Maple Syrup
1 Garlic Clove, grated on a microplane
1/4 teaspoon Sweet Paprika
1/8 teaspoon Hot Paprika or Cayenne Pepper
3/4 cup Beef Stock
1 tablespoon Unsalted Butter, at room temperature
1 teaspoon Flour
Salt and Pepper, to taste
Marinade the roast at least 30 minutes before you want to cook it. To do so, in a small bowl, whisk together 1 tablespoon of sesame oil, soy sauce, rice vinegar, maple syrup, garlic, sweet paprika, hot paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Put the roast and the marinade in a zip-top plastic bag and let it sit at room temperature for about 30 minutes, rotating the bag every so often.
Preheat the oven to 225 degrees. Remove the roast from the marinade and pat it dry with a paper towel. Discard the marinade. Add the remaining 1 tablespoon of sesame oil to an oven-safe skillet over high heat. Once the oil is hot, add the roast and sear on both sides, about 2 minutes per side. Transfer the roast to the oven in the same frying pan you seared it in, and cook until it reaches your desired level of doneness. Medium doneness took about 50 minutes and registered 140 on a digital food thermometer. Transfer the meat to a cutting board and let it rest for 10-15 minutes before slicing. Be sure to slice across the grain.
To make the pan sauce, mix together the butter and flour in a small bowl and set aside. Put the pan that you cooked the beef in over medium heat. Add the beef stock and use a wooden spoon to scrape up all of the brown bits from the bottom of the pan. Whisk in the butter/flour mixture and cook until the sauce is reduced by about 2/3. Strain the sauce if desired (I didn't), then season to taste with salt and pepper. Serve the sauce drizzled over the beef.