This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.
Recipe information
Yield
4 Servings
Ingredients
1
2-pound 3–4"-thick top sirloin or strip loin roast
Gray sea salt and freshly ground black pepper
2
tablespoons olive oil
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Preparation
Preheat oven to 425°. Season roast generously with sea salt and pepper. Heat oil in an ovenproof skillet or a small roasting pan over high. Add roast to skillet and brown on all sides, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted into center of roast registers 120° for medium-rare, 40–50 minutes. Tent with foil; let rest 15 minutes. Thinly slice roast. Arrange on a platter and season with sea salt. Serve with Spinach Gunge alongside.
Nutrition Per Serving
One serving contains: Calories (kcal) 433.9 %Calories from Fat 51.0 Fat (g) 24.6 Saturated Fat (g) 8.3 Cholesterol (mg) 115.2 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Net Carbs (g) 0 Protein (g) 48.9 Sodium (mg) 99.7