Dave's Recipes

Slow-Roasted Beef Top Sirloin (x0.5 scale)

Recipe by user david

A succulent, slow-roasted roast beef perfect for gatherings.

Prep: 25 min Cook: 2 hr 10 min

Scale: x0.25 | x.5 | x1 | x1.5 | x2 | x3 | x4

This slow-roasted beef beef recipe is a showstopper, featuring a tender and juicy roast that's perfect for special occasions. You can use top sirloin or beef tenderloin depending on your budget. By tying and seasoning the beef in advance, you enhance the flavor and ensure even cooking. Then, finish under the broiler or on the stovetop for a beautifully browned crust. Serve this dish with a horseradish cream sauce and sprinkle with chives and coarse sea salt for added flavor.

  • 3 to 3.5 lbs (1.361 to 1.588 kg) center-cut trimmed beef tenderloin or top sirloin
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 3 to 3.5 lbs (1.361 to 1.588 kg) center-cut trimmed beef tenderloin or top sirloin
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper (see: https://www.saltyourmeat.com/). Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.

Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.

Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.

When ready to finish the meat, adjust rack to 6 inches from broiler element and preheat broiler to high.

When ready to finish the meat, adjust rack to 6 inches from broiler element and preheat broiler to high.

  • 1⁄4 cup (57 g) unsalted butter
  • 4 fresh thyme
  • 1 large shallot, roughly sliced
  • 1⁄4 cup (57 g) unsalted butter
  • 4 fresh thyme
  • 1 large shallot, roughly sliced

Optionally, heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat.

Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total.

Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total.

  • chives
  • sea salt
  • 0.5 prepared red sauce
  • chives
  • sea salt
  • 0.5 prepared red sauce

Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.

Sources:

Category:

Meat

Notes

For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture.

A center-cut beef tenderloin is also called a chateaubriand. Ask your butcher for it, or buy a whole tenderloin and trim it yourself, reserving the ends for another use. Or buy a top sirloin.

Plan on 1/2 pound of meat per person.

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