Recipes

Herb-Crusted Sirloin Cap with Roasted Vegetables (1 serving)

Base serves 2 with leftovers — slide to scale the ingredients.

Beef Version Ingredients:

  • 6-8 oz sirloin cap
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 tbsp butter
  • 2-3 small potatoes, quartered
  • 1 cup mixed vegetables (carrots, green beans, Brussels sprouts)
  • Optional: 1/4 cup red wine for pan sauce

Vegetarian Version Ingredients:

  • 8 oz portobello mushroom caps (2-3 large caps)
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 tbsp butter or vegan butter
  • 2-3 small potatoes, quartered
  • 1 cup mixed vegetables (carrots, green beans, Brussels sprouts)
  • Optional: 1/4 cup vegetable broth for sauce

Beef Instructions:

  1. Preheat oven to 400°F.
  2. Remove sirloin cap from refrigerator 20-30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
  3. Toss potatoes and vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  4. In a small bowl, mix Dijon mustard, rosemary, thyme, and minced garlic.
  5. Season sirloin cap generously with salt and pepper on all sides.
  6. Heat an oven-safe skillet over high heat. Add olive oil and butter.
  7. Sear the sirloin cap for 2-3 minutes per side until deeply browned.
  8. Brush the herb-mustard mixture over the top of the meat.
  9. Transfer skillet to the oven and roast for 8-12 minutes for medium-rare (internal temp 130-135°F) or longer for desired doneness.
  10. Remove from oven and let rest for 5-10 minutes before slicing.
  11. Optional: While meat rests, add red wine to the hot skillet, scraping up browned bits. Simmer until reduced by half, about 2-3 minutes. Add a pat of butter and swirl to create a pan sauce.
  12. Slice sirloin cap against the grain and serve with roasted vegetables and pan sauce.

Vegetarian Instructions:

  1. Preheat oven to 400°F.
  2. Clean portobello mushroom caps, removing stems and gills if desired.
  3. Toss potatoes and vegetables with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through.
  4. In a small bowl, mix Dijon mustard, rosemary, thyme, and minced garlic.
  5. Brush both sides of mushroom caps with olive oil and season with salt and pepper.
  6. Heat an oven-safe skillet over medium-high heat. Add butter.
  7. Place mushroom caps gill-side down and cook for 3-4 minutes until browned.
  8. Flip mushrooms and brush the top with the herb-mustard mixture.
  9. Transfer skillet to the oven and roast for 8-10 minutes until mushrooms are tender.
  10. Optional: Remove mushrooms and add vegetable broth to the hot skillet, scraping up browned bits. Simmer until slightly reduced, about 2 minutes. Add a pat of butter and swirl to create a sauce.
  11. Serve mushrooms with roasted vegetables and sauce.

Notes:

  • Use a meat thermometer for perfect doneness: 130-135°F (medium-rare), 135-145°F (medium)
  • Let the meat rest to allow juices to redistribute
  • Sirloin cap (also called picanha or coulotte) has a fat cap that should be scored before cooking
  • Can substitute fingerling potatoes or sweet potatoes
  • Add pearl onions or shallots to the roasted vegetables for extra flavor