Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce by RICARDO
Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce by RICARDO

Preparation time 15 minutes

Total time: 40 minutes

Ingredients

Roast Beef and Brussels Sprouts

  1. 1 lb (450 g) Brussels sprouts, trimmed and halved if large
  2. ½ tsp curry power
  3. ½ tsp ground coriander
  4. ½ tsp salt
  5. 1 sirloin beef roast, about 1 ¾ lb (800 g), tied
  6. 2 tbsp butter
  7. 1 tbsp (15 ml) Dijon mustard

Sauce

  1. 1 tbsp cornstarch
  2. 1 can (10 oz/284 ml) concentrated beef broth
  3. ½ cup (125 ml) water
  4. 1 small red onion, thinly sliced
  5. 2 tbsp butter
  6. 1 cup (250 ml) red wine

Directions

Roast Beef and Brussels Sprouts

  1. With the rack in the middle position, preheat the oven to 225°F (110°C).
  2. In a pot of salted boiling water, cook the Brussels sprouts for 5 minutes. Drain and set aside.
  3. In a small bowl, combine the spices and salt. Place the roast on a plate and sprinkle with the spices. Season with pepper.
  4. In a skillet over medium-high heat, brown the roast in the butter on all sides. Keep the hot butter in the skillet. Place the roast at the centre of an 11 x 8-inch (28 x 20 cm) baking dish. Using a pastry brush, cover the top and sides of the roast with the mustard.
  5. In the same skillet over medium heat, toss the Brussels sprouts in the leftover butter for 2 minutes. Season with salt and pepper. Place the sprouts around the roast in the baking dish.
  6. Roast for 1 hour 30 minutes or until a thermometer inserted in the centre of the meat reads 131°F (55°C) for medium-rare (see note). Let sit for 10 minutes in a warm spot.

Sauce

  1. Meanwhile, in a bowl, combine the cornstarch, broth and water.
  2. In a pot over medium heat, cook the onion in the butter for 5 minutes or until golden. Deglaze with the wine and let reduce by half. Add the broth mixture. Bring to a boil while stirring. Simmer for 10 minutes or until the sauce has thickened. Season with pepper.
  3. Remove the string from the roast before slicing. Serve with the Brussels sprouts and red wine sauce. Serve with mashed potatoes, if desired.

NOTE FROM RICARDO

A digital thermometer allows for more precise cooking and can even be pre-programmed to reach desired doneness. Insert the stainless-steel heat-resistant probe in the centre of the meat and leave it in place as the roast cooks in the oven (or on the barbecue).

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