Top Sirloin Roulade
Try out my beef sirloin roulade- one of my favorite beef recipes
Beef prices are extremely high these days with steaks such as rib eye, filet and strip often becoming unaffordable for many consumers and also for diners in restaurants as well. However top sirloin is a more cost-effective option. In this recipe that I have served many times in both banquets when I was at the University club of MU and also as a lesson in my meat fabrication class at Ozarks Tech. It is made with tenderized thin slices of top sirloin that I marinade and then roll up with grilled Portobello mushrooms, crisp bacon, Fontina cheese and red onion confit (caramelized red onions with sugar and vinegar). I then skewer them and mark them on a hot grill and finish them in the oven. After a short rest I slice them and serve them on mashed potatoes made with equal parts boiled parsnips and serve them with a rich port wine sauce.
Top Sirloin Roulade with Port Wine Sauce
Yield 4 portions
4 Pieces Thin sliced top sirloin (6-ounce slices) or thin sliced strip loin steaks
8 Pieces Thick cut bacon (Cooked crisp)
8 Slices Fontina Cheese (Cut in julienne)
4 Slices Portobello Mushrooms (1/2 thick gills and stems removed)
1 cup Red Onion Confit (See Recipe)
Olive Oil as needed to sauté
Kosher Salt, Black Pepper and Fresh Thyme for seasoning
1. Make the red onion confit and cool
2. Sautee the Portobello mushroom slices in olive oil until tender and cool
3. Pound out the slices of top sirloin between sheets of plastic to tenderize and flatten
4. Take off the layer of plastic wrap and spread out a small amount of red onion confit on each piece of beef
5. Lay a piece of cooked bacon, Portobello mushroom, and 4 or 5 pieces of julienne cheese onto each piece of beef
6. Roll each piece up tightly, season with salt pepper and fresh thyme and tie up with butchers' twine or secure with bamboo skewers
7. In a hot sauté pan with a small amount of olive oil brown each roulade and place them onto a roasting rack
8. Roast in a hot oven at 375F for 12 to 15 minutes or until the internal temperature reaches 130F (baste with a little melted butter while roasting if desired)
9. Remove from the oven and let rest prior to slicing while the sauce is being made
10. Slice and serve on mashed Yukon gold potatoes with parsnips and serve with the sauce.
Port Wine Sauce
2 TBL Fine diced shallots
2 cups Port Wine
1 cup Demi-Glace (at home substitute a good quality store bought beef broth)
1 TBL Tomato Paste
¼ stick Butter (Cold cut in ½” dice)
Corn Starch Slurry to thicken sauce
1. After the roulades are all browned off sweat the shallots in the same pan
2. Add the red wine and reduce by half
3. Add the Beef Broth and the tomato paste and bring to a light boil
4. Thicken with the cornstarch slurry and then whisk in the cold butter.
5. Serve with the slice roulades.
Red Onion confit
2 cups Julienne red onion
2 tablespoons Vegetable oil
¼ cup Red wine vinegar
¼ cup Sugar
1. Sautee the red onions in the oil until they start to brown over medium heat
2. Add the red wine vinegar and the sugar and caramelize slowly
3. Remove from heat and cool.
