Best 8 Whole Roasted Beef Sirloin With Chasseur Sauce Recipes

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Whole roasted beef sirloin with chasseur sauce is a classic dish that is perfect for a special occasion or a romantic dinner. The beef is roasted to perfection and served with a rich and flavorful chasseur sauce made with mushrooms, onions, and white wine. This dish is sure to impress your guests and leave them wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE ROASTED BEEF SIRLOIN WITH CHASSEUR SAUCE



Whole Roasted Beef Sirloin With Chasseur Sauce image

I have not tried this, placing here for safekeeping. This recipe was posted on the Napa Valley Wine site along with the Horseradish Potato Soufflé that I have posted as well. I think this would be a lovely holiday dinner.

Provided by Denise

Categories     Meat

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs prime top sirloin roast, cleaned of fat and cut in half lengthwise
4 tablespoons butter
3 cups cremini mushrooms, diced
6 shallots, minced
12 ounces red wine
6 tablespoons brandy
4 cups veal demi-glace
2 cups tomatoes, diced
1 tablespoon parsley, chopped
salt and pepper, to taste

Steps:

  • Coat meat with olive oil and season with salt and pepper. In a preheated 350ºF oven, roast for approximately 30 minutes or until internal temprature reaches 130ºF for medium rare. Serve with Chasseur Sauce.
  • For the Chasseru Sauce - Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS



Roast Sirloin of Beef with Caramelized Onions and Mushrooms image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 13

3 pound roast cut of top sirloin steak, boneless
3 tablespoons olive oil, divided
1 teaspoon salt
1 teaspoon ground black pepper
4 large yellow onions, peeled and thinly sliced
3 large cloves garlic, finely chopped
1 small bunch flat parsley leaves, roughly chopped, about 1/4 cup
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
8 portobello mushroom caps
2 tablespoons flour
1/2 cup dry red wine
1 cup beef stock or broth

Steps:

  • Preheat oven to 425 degrees.
  • Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
  • Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
  • Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
  • Carve roast. Serve with onions, mushrooms and gravy.

ROAST SIRLOIN OF BEEF



Roast sirloin of beef image

Gary Rhodes' delicious, succulent roast beef dish is perfect for a Boxing Day lunch or an alternative Christmas Day roast. And it only calls for four ingredients!

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course

Time 2h40m

Number Of Ingredients 4

2 tbsp vegetable oil or beef fat
1-1.5kg/2lb 4-3lb 5oz sirloin of beef joint
1 glass red wine
400g can beef consommé

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large fl ameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
  • Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
  • Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the consommé and allow to simmer for 4-5 mins. This will give a light sauce, rather than a gravy (see tip, below). Simmer for a few more mins before straining through a sieve for the smoothest of fi nishes. Carve the beef into thick slices, offering the gravy separately.

Nutrition Facts : Calories 331 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 36 grams protein, Sodium 1.47 milligram of sodium

CHASSEUR SAUCE



Chasseur Sauce image

From Rutherford Hills wines, this is their Fancy steak sauce recipe. They suggest serving over whole roasted beef sirloin. I have yet to try it but sounds rather nice.

Provided by Penny Stettinius

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
3 cups cremini mushrooms, diced
6 shallots, minced
12 ounces red wine
6 tablespoons brandy
4 cups veal demi-glace
2 cups tomatoes, diced
1 tablespoon parsley, chopped
salt and pepper

Steps:

  • Melt butter in a heavy saucepan.
  • Add shallots and mushrooms, saute until butter is absorbed.
  • Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes.
  • Add brandy and flame.
  • Add veal demi-glace and bring to a light simmer.
  • Add parsley and tomatoes to finish.
  • Season with salt and pepper.

Nutrition Facts : Calories 185.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 62.8, Carbohydrate 7.3, Fiber 0.7, Sugar 2, Protein 1.2

TOP SIRLOIN ROAST



Top Sirloin Roast image

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Provided by BJT1968

Categories     Main Dish Recipes     Roast Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2 bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms

Steps:

  • Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
  • Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
  • Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
  • Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
  • Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g

ROAST BEEF SIRLOIN WITH SIMPLE ASIAN SAUCE



Roast beef sirloin with simple Asian sauce image

Tender meat seasoned with an easy-to-make aromatic sauce

Provided by John Torode

Categories     Dinner, Main course

Time 1h10m

Yield Serves 6 with plenty of leftovers

Number Of Ingredients 10

2kg boneless beef sirloin
2 tsp Chinese five-spice powder
1 tsp caster sugar
2 tbsp vegetable oil
handful coriander
300ml chicken stock
1 garlic clove , sliced
3cm piece fresh root ginger , thinly sliced
100ml oyster sauce
3 spring onions , sliced

Steps:

  • Score the fat on the beef in a criss-cross pattern. Mix together the five-spice and sugar, then season really well with salt and pepper. Rub all over the beef, then leave to marinate, preferably overnight.
  • Heat oven to 200C/fan 180C/gas 6. When ready to cook, rub the oil all over the meat. Heat a griddle pan or, if the weather is good, a barbecue. You'll need to leave the griddle pan for 10-15 mins to make sure it gets really hot. Place the meat, fat-side down, on the griddle and leave to cook for 5-10 mins until the fat starts to melt (the kitchen will probably get quite smoky so make sure you have an extractor fan turned on). Turn the meat over and cook for 5 mins more until it is well browned all over.
  • Place in a roasting tin, then cook in the oven for 30 mins for rare (15-20 mins more for medium, or 30-40 mins more for well done). Cover and leave to rest for 15 mins.
  • To make the sauce, trim the stalks from the coriander and place them in a pan along with the stock, garlic, ginger, oyster sauce and the white part of the spring onion. Bring to the boil, then leave to simmer and infuse for 10 mins. Strain, then chop the coriander leaves and place in the sauce along with the green spring onion slices to serve.

Nutrition Facts : Calories 597 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 70 grams protein, Sodium 2.68 milligram of sodium

WHOLE ROASTED BEEF SIRLOIN WITH CHASSEUR SAUCE AND HORSERADISH POTATO SOUFFLE



WHOLE ROASTED BEEF SIRLOIN WITH CHASSEUR SAUCE AND HORSERADISH POTATO SOUFFLE image

Categories     Dinner

Yield 8

Number Of Ingredients 20

For the Beef Sirloin: 1 4 lb. prime sirloin strip roast, cleaned of fat and cut in half lengthwise.
For the Chasseur Sauce:
4 tablespoons butter
3 cups crimini mushrooms, diced
6 shallots, minced
12 ounces red wine
6 tablespoons brandy
4 cups veal demi glace
2 cups tomatoes, diced
1 tablespoon parsley, chopped
salt and pepper, to taste
Horseradish Potato Souffle: 10 ounces Yukon gold potatoes
2 1/2 ounces heavy whipping cream
2 ounces whole butter
4 ounces fresh prepared horseradish
2 ounces shredded Asiago cheese
2 whole eggs
1 cup Panko (Japanese breadcrumbs)
cooking spray
salt and pepper, to taste

Steps:

  • For the Beef Sirloin: Coat meat with olive oil and season with salt and pepper. In a preheated 350ºF oven, roast for approximately 30 minutes or until internal temprature reaches 130ºF for medium rare. For the Chasseur Sauce: Melt butter in a heavy saucepan. Add shallots and mushrooms, sauté until butter is absorbed. Add red wine and bring to a boil, then simmer until reduced about 10-15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Add parsley and tomatoes to finish. Season with salt and pepper. Horseradish Potato Souffle: Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350ºF oven for 25 minutes, or until a toothpick comes out clean. When soufflés are done, invert onto a clean cutting board and serve.

SIRLOIN WITH BEARNAISE SAUCE



Sirloin with Bearnaise Sauce image

When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life. -Willa Govoro, Nevada, Missouri

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 12 servings.

Number Of Ingredients 14

1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 beef sirloin tip roast (5 to 6 pounds)
BEARNAISE SAUCE:
1/4 cup white wine vinegar
1/2 cup chopped green onions
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon pepper
4 egg yolks
1 tablespoon cold water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup cold butter
1 tablespoon minced fresh parsley

Steps:

  • Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.

Nutrition Facts : Calories 353 calories, Fat 22g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

Tips:

  • Choose a sirloin roast that is at least 3 pounds in weight. This will ensure that you have enough meat to feed your guests.
  • Before roasting the beef, season it generously with salt and pepper. This will help to enhance the flavor of the meat.
  • Roast the beef in a preheated oven at 450 degrees Fahrenheit for 15 minutes. Then, reduce the heat to 325 degrees Fahrenheit and continue roasting for 1 hour and 30 minutes, or until the internal temperature of the meat reaches 135 degrees Fahrenheit for medium-rare, 145 degrees Fahrenheit for medium, or 155 degrees Fahrenheit for medium-well.
  • While the beef is roasting, prepare the chasseur sauce. To do this, melt some butter in a saucepan and then add some chopped shallots and mushrooms. Cook until the shallots and mushrooms are softened. Then, add some white wine and chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the sauce has thickened.
  • Once the beef is cooked, remove it from the oven and let it rest for 10 minutes before carving. Then, slice the beef against the grain and serve it with the chasseur sauce.

Conclusion:

This recipe for whole roasted beef sirloin with chasseur sauce is a delicious and elegant dish that is perfect for a special occasion. The beef is roasted to perfection and the chasseur sauce is rich and flavorful. This dish is sure to impress your guests!

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