Roast Beef Au Jus Recipe
Summary
Preparation Time7 MinDifficulty LevelMedium
Ingredients
| 4- to 5-lb lb sirloin roast | ||
| 2 tsp each, dry mustard and Worcestershire sauce | ||
| Garlic powder | ||
| Beef bouillon or stock | ||
| Black pepper salt | 1 To taste | |
Directions
To protect the undercut (tenderloin) of the roast from cooking too quickly or drying out arrange fat bacon slices or sliced fresh pork fat over this section and tie in place with twine.
Arrange roast fat-side up in a shallow roast pan and spread lean surfaces with a mixture of mustard and Worcestershire sauce.
Sprinkle with garlic powder and roast at 325F about 20 to 25 minutes per pound for rare (140F); 25 to 30 minutes for medium (160F); 30 to 35 minutes for well done (170F).
Keep warm for 20 minutes or so before carving.
Scrape meat drippings into a small skillet and skim off the fat.
Measure drippings and add half as much bouillon.
Simmer until slightly reduced in quantity.
Taste and season if necessary.
Just before serving, add the juices collected in the meat platter; pour into a warm sauce boat.
Arrange roast fat-side up in a shallow roast pan and spread lean surfaces with a mixture of mustard and Worcestershire sauce.
Sprinkle with garlic powder and roast at 325F about 20 to 25 minutes per pound for rare (140F); 25 to 30 minutes for medium (160F); 30 to 35 minutes for well done (170F).
Keep warm for 20 minutes or so before carving.
Scrape meat drippings into a small skillet and skim off the fat.
Measure drippings and add half as much bouillon.
Simmer until slightly reduced in quantity.
Taste and season if necessary.
Just before serving, add the juices collected in the meat platter; pour into a warm sauce boat.
Chef
