Roast Beef with Au Jus

Roast beef sandwiches have got to be my favorite, and they are pretty much the go to sandwich when ordering out. My wife on the other hand is a turkey sandwich, and the kids are torn between ham or turkey.  Well, yesterday I had a hankering for some roast beef, and thoughts of french onion soup. As I rummaged through my freezer, low and behold, a beef sirloin tip. Now I realize that I would typically make a roast beef with beef rib roast, but I could not resist and decided to move forward with my take on the roast beef. Lets get started.

Roast beef with Au Jus

  • 1 Beef sirloin tip, approximately 3-5 pounds, let rest at room temperature
  • 2 tbsp of unsalted butter
  • Course sea salt
  • Fresh black pepper
  • Spring of rosemary, cleaned and chopped
  • 3 cloves of garlic, thinly sliced
  • Large roasting pan

Preheat your oven to 450 degrees. In the meantime, make about one inch slivers into your beef and stuff a bit of garlic in each sliver. Do this around the entire piece of beef. Next rub the beef with butter, and do not be to scared to be gracious here. Next sprinkle all sides of the beef with salt, pepper, and rosemary.

Roast beef with Au JusLet this sit and rest for a few minutes. When your oven is nice and hot, place the beef onto your roasting pan and place it in the oven for 20-25 minutes until you get a nice sear on the outside. Next, lower the heat to 325 degrees, and let it roast until desired doneness. I like my roast beef on the medium rare side as I thinly slice it. See below for meat temperatures.

Once your roast is at the desired temperature, remove, and let it rest in a large bowl, for nearly 30 minutes. You want to do this because you want to trap all of the wonderful juices, and if you were to cut into right away, you would lose all of it. After the 30 minutes have passed, place on your cutting board and with a large slicing knife, slice very thin.

Au Jus

  • Left over pan drippings
  • 32 oz of beef broth
  • 1 to 2 tbsp Flour, if desired to thicken it up

Whisk the above ingredients and bring to a boil. Let cook for nearly 10 minutes. Done.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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