Herb-Infused Beef Roast with Rich Red Wine Reduction
Indulge in a mouthwatering herb-infused beef roast, featuring a savory stuffing that combines the richness of crispy bacon and the zing of aromatic horseradish. This delightful combination is enveloped in a succulent top sirloin roast, complemented perfectly by a luscious red wine reduction sauce. Ideal for family gatherings or special occasions, this impressive dish not only satisfies the palate but also warms the heart, making it a memorable centerpiece for any feast.
12-14 servings
Servings
280
Calories
13
Ingredients
Ingredients
Top Sirloin Roast
4 1/2 lbs (whole)
Cooking Oil
2 teaspoons (for sautéing)
Bacon
3 slices (finely chopped)
Coarse Dry Breadcrumbs
2 cups (stale or toasted, as preferred)
Fresh Parsley
3 tablespoons (chopped (or 2 tsp dried parsley flakes))
Creamed Horseradish
2 tablespoons (for stuffing and sauce)
Coarse Ground Black Pepper
1 teaspoon (freshly ground)
Water
1/2 cup (for roasting pan)
All-Purpose Flour
1/4 cup (for sauce thickening)
Beef Broth
2 cups (low sodium recommended)
Dry Red Wine
1 cup (good quality)
Salt
to taste (for seasoning)
Freshly Ground Black Pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet, heat the cooking oil over medium-high heat. Add the chopped onions and sauté for 5 to 10 minutes, stirring often, until they are soft and translucent.
3
In the same skillet, add the finely chopped bacon and cook for approximately 5 minutes, or until the bacon is crispy. Do not drain the drippings; this will enhance the flavor of the stuffing.
4
In a large mixing bowl, combine the coarse dry breadcrumbs, chopped parsley, creamed horseradish, and freshly ground black pepper. Stir in the bacon and onion mixture until well combined.
5
Using a sharp knife, carefully cut a deep pocket into the long side of the top sirloin roast, ensuring not to cut all the way through.
6
Generously spoon the stuffing mixture into the pocket of the roast. Once filled, tie the roast securely with butcher twine at 1-inch intervals to keep the stuffing intact during cooking.
7
Place the stuffed roast on a rack in a roasting pan. Pour water into the bottom of the pan to create steam for a moister roast.
8
Roast the beef uncovered in the preheated oven for about 1 3/4 hours, or until a meat thermometer inserted into the thickest part reads 155°F (68°C) for medium doneness. Adjust cooking time for desired doneness.
9
Once cooked, remove the roast from the oven and allow it to rest, covered loosely with foil, for 15 minutes to let the juices redistribute.
10
Meanwhile, prepare the Red Wine Sauce by draining all but 2 tablespoons of drippings from the roasting pan. Transfer the drippings to a saucepan and whisk in the flour until smooth.
11
On medium heat, stir continuously for 1 minute until the mixture is golden. Gradually add the beef broth and dry red wine while whisking until fully combined.
12
Add the additional creamed horseradish, and season with salt and freshly ground black pepper. Bring the sauce to a boil, cooking for about 10 minutes until it thickens to your desired consistency.
13
Strain the sauce through a fine-mesh sieve into a serving dish to remove any lumps. Slice the roast into 1/2 inch slices and serve drizzled with the rich red wine sauce.
Nutrition Information
15g
Fat
10g
Carbs
23g
Protein
0.4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Herb-Infused Beef Roast with Rich Red Wine Reduction.
What specific cut of meat is used for this roast?
A 4 1/2 pound Top Sirloin Roast is used for this recipe.
How many people will this beef roast serve?
This recipe is designed to serve between 12 and 14 people.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should I sauté the onions for the stuffing?
The chopped onions should be sautéed for 5 to 10 minutes until they are soft and translucent.
Is the bacon grease drained after cooking?
No, do not drain the bacon drippings as they are used to enhance the flavor of the stuffing.
What ingredients are included in the stuffing?
The stuffing contains onions, bacon, coarse dry breadcrumbs, fresh parsley, creamed horseradish, and black pepper.
How do I prepare the roast for stuffing?
Use a sharp knife to cut a deep pocket into the long side of the roast, taking care not to cut all the way through.
How should the roast be secured after it is stuffed?
The roast should be tied securely with butcher twine at 1-inch intervals.
Why is water added to the roasting pan?
Water is added to the bottom of the pan to create steam, which helps keep the roast moist during cooking.
What is the total roasting time?
The roast typically takes about 1 3/4 hours in the oven.
What internal temperature indicates medium doneness for this roast?
A meat thermometer should read 155°F (68°C) for medium doneness.
Does the meat need to rest after cooking?
Yes, the roast should rest covered loosely with foil for 15 minutes to allow juices to redistribute.
How is the Red Wine Sauce base prepared?
It is made by whisking flour into 2 tablespoons of drippings from the roasting pan.
What type of wine is best for the reduction sauce?
A good quality dry red wine is recommended for the sauce.
How much beef broth is needed for the sauce?
You will need 2 cups of beef broth, ideally low sodium.
Is there horseradish in the sauce as well as the stuffing?
Yes, additional creamed horseradish is added to the sauce during the simmering process.
How long should the sauce simmer to thicken?
The sauce should be brought to a boil and cooked for about 10 minutes.
What should I do to ensure the sauce is smooth?
Strain the sauce through a fine-mesh sieve into a serving dish before serving.
How thick should the beef be sliced for serving?
The roast should be sliced into 1/2 inch thick slices.
What are the calories per serving for this dish?
There are approximately 280 calories per serving.
What is the protein content of one serving?
Each serving contains about 23g of protein.
How much fat is in a single serving?
There is 15g of fat per serving.
How many carbohydrates are in this recipe?
There are 10g of carbohydrates per serving.
What type of breadcrumbs are used for the stuffing?
Coarse dry breadcrumbs, either stale or toasted, are used.
Can I use dried parsley instead of fresh?
Yes, you can substitute 2 teaspoons of dried parsley flakes for the 3 tablespoons of fresh parsley.
Is this recipe suitable for holidays?
Yes, it is tagged as an ideal centerpiece for holiday recipes and family gatherings.
How much water goes into the roasting pan?
1/2 cup of water is poured into the bottom of the roasting pan.
How much dry red wine is used in the sauce?
The recipe calls for 1 cup of dry red wine.
What seasoning is used for the meat and sauce?
Salt and freshly ground black pepper are used to season the dish to taste.