Roast Sirloin Strip

Yield: 8 servings

10 lb To 11 pounds sirloin roast
Salt/freshly ground pepper
Sauce:
1 1/2 c Beef broth
Drippings
1/4 c Madeira
Salt/pepper to taste

You may buy the loin with the T-bone and a bit of the tenderloin and the sirloin together. Or ask your butcher to give you boneless shells or strips, which roast perfectly, carve easily and look elegant when served.
Rub the roast with salt and pepper, place on a rack in a shallow pan, roast at 325 degrees, allowing about 10 minutes per pound, or until the roast reaches an inner temperature of 120 degrees. Remove to a hot platter and allow to rest for 12 to 14 minutes. Garnish the platter with watercress and freshly grated horseradish.

For sauce: When you remove the roast from the rack, spoon off most of the fat from the drippings, add 1-1/2 cups beef broth to the drippings, and bring to a boil. Then add 1/4 cup Madeira and salt and pepper to taste. Serve in a sauce boat with the roast.
Source: James Beard Menus for Entertaining

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