Roast Sirloin of Beef

This is a recipe for a Robbie Burns dinner.  The sirloin is a famous Scottish roast left on the bone.  A New York strip with the fillet tucked underneath - it is actually a very large porterhouse steak.  Boneless New York strip will work as well.  Use an instant read thermometer because size and thickness vary so much.  Serve a crisp green vegetable with the main course.  From Food and Drink Winter 2002

3.5 kg sirloin roast
1/4 cup olive oil
2 tbsp flour
2 tbsp dry mustard
2 tbsp Dijon mustard
2 tbsp crushed garlic
2 tbsp black pepper
Salt to taste

Gravy
1 tbsp flour
3 cups beef stock
1 tbsp tomato paste
Salt and freshly ground pepper to taste

1. Score fat on top of roast.  Combine oil, flour, mustards, garlic, black pepper and salt.  Rub over roast.  Marinate for 1 to 4 hours refrigerated.
2. Preheat oven to 500F.  Place roast on a rack in a roasting pan.  Roast for 30 minutes.
3. Reduce heat to 350F and roast another 45 minutes or until an instant read thermometer reads 120F for rare or 140F for medium rare. Let rest for 15 minutes while making the gravy.
4. Drain fat from pan, leaving 1 tbsp.  Stir flour into the pan and cook until lightly browned, about 1 minute.  Whisk in stock and tomato paste.  Bring to boil and simmer 5 minutes or until slightly thickened.  Season to taste.
5. Slip a sharp knife along the bone and remove the sirloin.  Turn roast over and carve out fillet.  Slice sirloin and fillet into slices, serving some of each cut to each guest.  Serve with gravy and horseradish.

Serves 8