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.
- 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.
Let 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.
- 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.