Whole roast Chairman’s Reserve sirloin with beef fat potatoes and roasted carrots.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.
Stuffed Strip Loin
INGREDIENTS
- Chairman’s Reserve® Sirloin Roast
- Steak seasoning
- Butcher twine
- Fingerling potatoes
- Carrots
METHOD
- Remove Trillin from ribs. Truss and season well. Roast in a 375-400f oven until desired internal temperature is reached. You can sear prior to roasting for an even better crust.
- Render fat from cleaning the sirloin and strain. Toss fingering potatoes and carrots in the rendered beef fat and roast in the oven until tender.
- Serve with your favorite sauce.
