Whole Roasted Beef Sirloin With Chasseur Sauce

I have not tried this, placing here for safekeeping. This recipe was posted on the Napa Valley Wine site along with the Horseradish Potato Soufflé that I have posted as well. I think this would be a lovely holiday dinner.

• Ready In: 40 mins
• Serves: 8

Ingredients

• For the SIrloin

• 4  lbs  prime  top sirloin roast, cleaned of fat and cut in half lengthwise

• For the Chasseur Sauce

• 4  tablespoons butter
• 3  cups cremini mushrooms, diced
• 6  shallots, minced
• 12  ounces red wine
• 6  tablespoons brandy
• 4  cups veal demi-glace
• 2  cups tomatoes, diced
• 1  tablespoon parsley, chopped
•  salt and pepper, to taste

Directions

1. Coat meat with olive oil and season with salt and pepper. In a preheated 350ºF oven, roast for approximately 30 minutes or until internal temprature reaches 130ºF for medium rare. Serve with Chasseur Sauce.
2. For the Chasseru Sauce - Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.