Categories: Entree - Beef
Ingredients
- 1 lb boneless beef sirloin roast
- 2 T. sesame oil, divided
- 1 T. soy sauce
- 1/2 T. rice vinegar
- 1 t. maple syrup
- 1 clove garlic, grated
- 1/4 t. sweet paprika
- 1/8 t. hot paprika or cayenne pepper, or to taste
- 3/4 C. beef stock
- 1 T. unsalted butter, room temperature
- 1 t. flour
Directions
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Preheat oven to 225°F. In a small bowl, whisk 1 tablespoon sesame oil, soy sauce, rice vinegar, maple syrup, garlic, sweet paprika, hot paprika, 1/4 tsp sea salt, and 1/8 tsp black pepper.
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Place roast and marinade in a zip-top plastic bag and let it sit at room temperature for at least 30 minutes, rotating the bag every so often.
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Remove roast from marinade and pat dry with a paper towel, discarding the marinade. Add remaining sesame oil to a medium oven-safe skillet over high heat. Once the oil is hot, add roast and sear on both sides, about 2 minutes per side.
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Transfer roast to preheated oven in the same frying pan you seared it in. Cook until it reaches your desired level of doneness. For about medium doneness at this temperature, this roast should take 45 to 50 minutes and register about 140°F to 145°F on a digital instant-read thermometer.
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Transfer meat to a cutting board and let rest 10 to 15 minutes at room temperature, before slicing across the grain.
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As the meat rests, mix butter and flour in a small bowl and set aside. Using the same pan you cooked the beef in, over medium heat add beef stock and use a wooden spoon to scrape up all the brown bits from the bottom of the pan.
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owly whisk in the butter and flour mixture, cooking until sauce is reduced by about 2/3. Strain sauce, if desired, then season to taste with salt and pepper. Serve immediately with sauce drizzled over the beef.