Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce
Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce
Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and halved if large
- ½ tsp curry power
- ½ tsp ground coriander
- ½ tsp salt
- 1 sirloin beef roast, about 1 ¾ lb (800 g), tied
- 2 tbsp butter
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp cornstarch
- 1 can (10 oz/284 ml) concentrated beef broth
- ½ cup (125 ml) water
- 1 small red onion, thinly sliced
- 2 tbsp butter
- 1 cup (250 ml) red wine
Instructions
- With the rack in the middle position, preheat the oven to 225°F (110°C).
- In a pot of salted boiling water, cook the Brussels sprouts for 5 minutes. Drain and set aside.
- In a small bowl, combine the spices and salt. Place the roast on a plate and sprinkle with the spices. Season with pepper.
- 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.
- 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.
- 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.
Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce