Beef Sirloin with Rosemary and Garlic is an incredibly delicious roast recipe. Made with fresh rosemary, minced garlic, and olive oil it has a taste out of this world. The gravy that comes from this recipe is as fantastic. It is easy to make and will meet the culinary needs of any audience. Serve it up with your favorite side dish or roasted potatoes, steamed vegetable or salad. Don’t forget some Yorkshire pudding or buns. The baking time suggested in this recipe is for medium rare meat. That is my preference. To ensure you get the perfect doneness, you can check the internal temperature of the meat. As a rule of thumb your base temperature is 125 degrees for rare. Simply add increments of 10 after that. For example: 135 degrees fro medium rare, 145 degrees for medium, and 155 degrees for well done.
- 1 lb. beef sirloin
- 2 cloves garlic, minced
- 1/4 cup fresh rosemary
- 3 cups beef stock
- 4 tbsp. olive oil
- salt and pepper
- Place meat on a plate and sprinkle with pepper and salt on all sides.
- In a small bowl, combine garlic and chopped rosemary. Add in olive oil and mix well. Rub evenly all over the meat. Make sure mixture is well distributed.
- Place the meat in a roasting pan. Cook in a preheated oven at 450 degrees for at least 15 minutes for medium rare. Depending on your oven, it will be 10 to 12 minutes for rare and 16 to 19 minutes for well done. Remove from oven and slice in serving pieces. Reserve the juices from the tray.
To make a gravy:
- Heat the left over juices from the roast beef and pour in the beef stock. Stir occasionally until smooth and well combined. Season with salt and pepper. Turn off the heat.
- Pour over the gravy sauce on sliced beef. Garnish with boiled broccoli.
- Enjoy your beef sirloin with rosemary and garlic!