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sesame oil soy sauce rice vinegar maple syrup clove garlic sweet paprika paprika salt black pepper butter all-purpose beef
Viewed: 51 - Published at: 5 years agoIngredients
- 2 Tablespoons Sesame Oil, Divided
- 1 Tablespoon Soy Sauce
- 1/2 Tablespoons Rice Vinegar
- 1 teaspoon Maple Syrup
- 1 clove Garlic, Grated On A Microplane
- 1/4 teaspoons Sweet Paprika
- 18 teaspoons Hot Paprika Or Cayenne Pepper (more Or Less To Taste)
- 1/4 teaspoons Salt
- 18 teaspoons Black Pepper
- 1 pound Boneless Beef Sirloin Roast
- 1 Tablespoon Unsalted Butter, At Room Temperature
- 1 teaspoon All-purpose Flour
- 3/4 cups Beef Stock
Method
- Marinate the roast at least 30 minutes before you want to cook it.
- To do so, in a small bowl, whisk together 1 tablespoon sesame oil, soy sauce, rice vinegar, maple syrup, garlic, sweet paprika, hot paprika, sea salt, and black pepper.
- Put the roast and the marinade in a zip-top plastic bag and let it sit at room temperature for about 30 minutes, rotating the bag every so often.
- Preheat oven to 225 degrees F. Remove roast from marinade and pat it dry with a paper towel (discard the marinade).
- Add the remaining 1 tablespoon sesame oil to a medium oven-safe skillet over high heat; once the oil is hot, add the roast and sear on both sides, about 2 minutes per side.
- Transfer the roast to the oven (in the same frying pan you seared it in) and cook until it reaches your desired level of doneness.
- For about medium doneness, at this temperature this roast (1-pound size) took about 45 to 50 minutes and registered about 140 degrees F to 145 degrees F on a digital instant-read thermometer (the temperature will rise about 5 degrees while resting).
- Transfer the meat to a cutting board and let it rest about 10 to 15 minutes at room temperature before slicing (and then be sure to slice across the grain).
- While the meat rests, make the pan sauce.
- Mix together the butter and flour in a small bowl and set aside.
- Put the pan that you cooked the beef in over medium heat; add the beef stock and use a wooden spoon to scrape up all the brown bits from the bottom of the pan.
- Whisk in the butter/flour mixture and cook until the sauce is reduced by about 2/3.
- Strain the sauce if desired, then season to taste with salt and pepper.
- Serve the sauce drizzled over the beef.