Wild Idea Buffalo Recipe of the Week – Au Jus Roast for Sirloin Tip & Top Round Roast

April 10, 2013 at 9:33 AM | Posted in bison | Leave a comment
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Hot & High, Low & Slow Au Jus Roast for Sirloin Tip & Top Round Roast
By: Jill O’Brien

This Hot & High, then Low & Slow method of roasting produces a delicious and amazingly tender medium rare roast. Serve this classic Wild Idea Sirloin Tip Roaststyle roast with au jus and horseradish cream sauce. This is great roast for entertaining a crowd or a make ahead staple for shaved roast buffalo sandwiches.



Sirloin Tip or Top Round Roast

3 T Olive Oil
Salt & Pepper to Taste
1 T butter
1 cup wine, stock or water

1 – Rinse roast and pat dry.
2 – Rub roast with olive oil & season as desired. Let roast rest at room temperature for 2 hours before roasting.
3 – Pre-heat oven to 500°
4 – Place prepared roast in heavy roasting pan, and place in 500° oven. Close door quickly.
5 – Reduce oven temperature to 475° and roast uncovered for 13 minutes.­
6 – Turn oven off. Leave roast in oven for 2 ½ hours. DO NOT OPEN THE OVEN DOOR ANYTIME DURING ROASTING PROCESS. (And yes, that is important enough for all caps!)
7 – Remove roast from oven and place on cutting board. Slice roast, keeping slices close together.
8 – Place roasting pan on stove top, over medium high heat.
9 – Add 1 tablespoon butter and scrape brown bits from the bottom of the pan.
10 – Deglaze with 1 cup wine, stock or water and bring to a simmer, for au jus.
11 – Preheat oven to 500° and place sliced roast in oven for 5 minutes to warm. Pass roast with au jus and horseradish sauce.
Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

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