Recipe by Mille®
The sauce is richer than Bill Gates
Top Review by John DOH
Good recipe; I'll try it again. I think I can make it come out better, as I used a dusty dry Italian red; something a little more fruity would have been better; likewise I didn't have any Irish Whiskey on hand, and used Canadian instead, doing it with Scotch or Irish would certainly improve my results. Mine cooked a little faster so had to pull it a little early. Likewise, when I next do this, I'm going to be a bit more fussy on the roast...this recipe has all sorts of potential to come up to a seriously great result, and my four stars reflects my mistakes, as opposed the author's...
- 3 lbs sirloin tip roast
- 2 fluid ounces Irish whiskey
- 10 fluid ounces red wine (NOT cooking wine)
- 1 ounce unsalted butter
- 2 ounces flour
Directions See How It's Made
- Heat your oven to 350°F.
- Wipe the meat, season to taste with salt and pepper and place in a roasting pan.
- Place the pan in the oven and cook for one hour.
- Add the whiskey and wine to the pan.
- Cook for a further hour, basting once or twice.
- Remove the roast from the pan, place on a serving dish and keep warm.
- Pour off the excess fat from the meat juices, adding water to bring to about 15 fluid ounces.
- Beat the butter into the flour to form a smooth paste.
- Add a little of the juices to this and mix well, then pour onto the juices, mixing again, and bring to the boil.
- Simmer gently for 2-3 minutes to cook the flour.
- Correct the seasoning, if necessary.
- If the sauce is too thick, add a little more water.
- Serve separately in a gravy boat.
- Serve with potatoes cooked in their jackets and a cooked green vegetable.