Petite Sirloin Roast Chasseur (Hunter’s Style)
by Sue Lau | Palatable Pastime
This week, Sunday Supper is partnering with the Certified Angus Beef® brand to provide recipes for slowing down during the upcoming holiday season, allowing us a chance to enjoy long relaxed dinners with family and friends.
Seasonal Roasting with Certified Angus Beef, Made Easy
We need not stress out over such dinners, and they also need not be expensive. The Certified Angus beef brand has launched the most comprehensive and user friendly roasting app on the market to address this need. The app, Roast Perfect, gives suggestions on cut and size, calculates exact cooking times, provides tested recipes, educates consumers on how to work with their butcher, and identifies the locations where users can buy Certified Angus Beef.
I downloaded the RoastPerfect app myself using the Droid4x software since my phone wasn’t compatible with Android apps. If you have a smart phone or Android phone, you can download it direct. Using the app, I could get the basic preparation for the meat, the oven temperatures and how long to cook the meat. This makes it very easy so if you don’t remember the doneness temperatures, you don’t have to stress.
Take a peek at some screenshots:
(click on images for larger view)
The roast I chose is a smaller roast, perfect for small families such as my own. And although it wasn’t as fancy as a rib roast or beef tenderloin, the sauce I chose to make with this will set this simple roast over the top and stand shoulder to shoulder with any beef meal. And to be sure, the petite sirloin roast being Certified Angus Beef was the best I could get of any type beef available.
I made Chasseur sauce with my beef, which comes from classic French cuisine. And you need not worry how difficult this will be as it is really quite easy. And if you follow a gluten-free or low-carb diet, you will be delighted to know that the sauce contains zero starch. So if you are dieting with those, substitute something like Mashed Roasted Cauliflower instead of potatoes and you will be all set.
Chasseur sauce is a classic French sauce, thought to be created by Phillip de Mornay, the same chef who developed the famous Mornay sauce you may have heard about (Mornay sauce is Béchamel flavored with egg and Gruyère Swiss cheese).
Chasseur is a delicious sauce made with mushrooms, shallots, wine, concasse of tomatoes (peeled tomatoes with skins and pulpy seeds removed), beef demi-glace and fresh herbs. It is called a “Hunter’s Sauce” because hunters who would go out to find meat for their roasts typically might also find things such as wild mushrooms, herbs, shallots and garlic and pair that with traditional French wines as a seasoning for the meal. Although traditionally done with wild game or rabbit, and sometimes using a veal demi-glace, in this recipe it is specifically geared to be for the home cook with a readily available Certified Angus Beef roast.
When you make the sauce for your perfect roasted beef, you will find that the demi-glace used in it provides an intensely rich beef flavor not often found outside of high-end restaurants. It is their well-kept secret to delicious beef dishes. Essentially, demi-glace is well flavored beef stock that has been intensified and reduced to the state of being a glaze (glace). It is rich, flavorful, and healthy, being full of nutritious collagen. And, you will find that it makes a delicious gravy without a bit of starch.
The roast itself is prepared simply and easily with the Roast Perfect app. I followed the simple directions to season the beef and roast it. From there it was rested to allow to juices to remain in the meat once it was sliced. I roasted some fingerling potatoes along with this and seasoned them with roasted garlic. I added the garlic towards the end of cooking because it is easier for me to roast a whole head of garlic first and warm the cloves rather than peeling a lot of cloves, and roasting them with the potatoes (in which case the garlic might overcook). This is served simply as beef with sauce and potatoes and you can have a tossed salad on the side or something like steamed asparagus. I would pair this also with dinner rolls, Bordeaux wine, and dessert if you have room.
I bought my Certified Angus Beef at my local Meijer store. If you would like to know where to buy CAB for yourself, click here:
Petite Sirloin Roast Chasseur (Hunter's Style)
- 2 pound CAB top sirloin filet roast, or CAB sirloin chateau roast
- kosher salt and cracked pepper
- 2 tablespoons butter
- 1/4 cup chopped shallot
- 2 cloves minced garlic
- 4 ounces sliced crimini mushrooms
- 6 ounces dry white wine
- 1 cup water
- 2 teaspoons mushroom base
- 2 teaspoons beef base
- 1 tablespoon tomato paste
- 1 tablespoon brandy
- 1/2 cup beef demi-glace
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons cold butter
- water (if needed)
- 1 pound fingerling potatoes
- 1 tablespoon olive oil
- salt and cracked black pepper
- 1 whole head garlic, roasted and peeled
- Preheat oven to 450ºF.
- Season roast liberally with kosher salt and cracked black pepper.
- Toss fingerling potatoes with olive oil and seasoning (keep the garlic aside until last 15 minutes of cooking).
- Place roast on rack on foil covered (for easier cleanup) small roasting pan and roast for 15 minutes. Do not add water or cover.
- Then reduce heat to 325ºF., adding potatoes to the pan and cooking further until roast reaches 145ºF., about 30 minutes per pound more, checking after about 45 minutes, to make sure it is not done prematurely, and adding the roasted garlic cloves to the pan at that time. Beginning temperature of your roast (whether standing out at room temp or straight from the refrigerator, will vary the time).
- While roast is cooking, prepare Chasseur sauce.
- Saute shallot and garlic in butter until lightly browned.
- Add mushrooms and cook until soft.
- Stir in the wine and reduce liquid by half.
- Stir bases and tomato paste into water. If you like you can use a double strength beef stock-veg, stock mix, with tomato paste added.
- Stir the broth into the pan and simmer for 5 minutes.
- Stir in the tarragon and demi-glace, adding the cold butter at the last, heating just until it melts.
- If mixture is too thick, adjust with a little water, and keep sauce warm.
- When roast is done, tent with foil and rest 10 minutes.
- Serve roast sliced with chasseur sauce and potatoes alongside.
From the kitchen of palatablepastime.com
Seasonal Roasting with Certified Angus Beef
This week is about slowing down and enjoying long meals with family and friends during the holidays with Certified Angus Beef and the RoastPerfect app
As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite recipes for holiday roast beef using CAB.
Be sure to check these recipes out below, and be sure to pin your favorites! Sunday Supper bloggers love being pinned!
- Beef Pot Roast by Peanut Butter and Peppers
- Beef Roast and Cabbage by Cindy’s Recipes and Writings
- Boliche (Cuban Stuffed Roast) by Magnolia Days
- Boneless Rib Roast with Roasted Garlic and Herbs by Bobbi’s Kozy Kitchen
- Sirloin Roast with Red Wine Onion Gravy by Grumpy’s Honeybunch
- Coffee Rubbed Roast Beef by Eat Picks
- Fennel and Herb Crusted Beef Tenderloin by Casa de Crews
- Garlic and Herb Crusted Ribeye Roast with Red Wine Sauce by Hezzi-D’s Books and Cooks
- Herb & Garlic Crusted Roast by The Melrose Family
- Garlic Roast Beef by Life Tastes Good
- Herbed Rotisserie Rib Roast with Portobello Mushroom Gravy by The Educators’ Spin On It
- Miso Glazed Standing Rib Roast au Jus by kimchi MOM
- Mustard Crusted Roast Beef by Curious Cuisiniere
- Peppercorn Crusted Standing Rib Roast with Red Wine Au Jus by Food Done Light
- Petite Sirloin Roast Chasseur (Hunter’s Style) by Palatable Pastime
- Pomegranate Balsamic Glazed Prime Rib by I’m Not the Nanny
- Ribeye Roast with Harissa by Shockingly Delicious
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Disclosure statement: This post is sponsored by Certified Angus Beef in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.