Doing a Sirloin Roast with Horseradish Dijon Sauce using the High-Low Method.

How to make a great beef roast? One that comes out a nice rare-medium/medium rare, is juicy and has a delicious texture and crust. How to do this especially when using a less expensive, less fatty cut?

While the method we are blogging about today works for cuts like the ultimate, the standing bone-in rib roast, it also works wonderfully for far less expensive roasts, like a sirloin roast.These cost half or less of the same sized rib roast.

This is the high-low heat method. We will be accompanying the roast with a Horseradish-Dijon Sauce.

Sirloin Roast seasoned with sea salt, pepper and Keen's Dry Mustard

First, take about two tablespoons of extra virgin olive oil and brush all around the roast. I like to do this with lower fat, lower cost roasts as I find it helps moisten them and acts as something of a  substitute for fat. Then liberally season on all sides with sea salt and freshly ground black pepper.




Rub it in! This can be done to taste, of course, but meat needs to be seasoned, and a nice level of salt and pepper helps to create the texture that the hi-low method gives to the outside of the roast.

Finally top with about a tablespoon of Keen's Dry Mustard (or any other brand...I am just a fan of Keen's). I only put this on top. It will drizzle down during cooking.

Let the roast stand for 30 minutes at room temperature.

Meanwhile, preheat your oven to 500 degrees. Put the roast on a roasting rack in the middle of the oven and cook at this temperature for 10 minutes. Then reduce the temperature by half to 250 degrees and cook for approximately 15 minutes per pound for rare, 20 for rare-medium, 25 for medium-rare or 30 for medium. During the entire cooking time it is critical that you do not open the oven! You should not open it until you think it is time for it to come out.

I highly recommend doing a roast of this type on the rarer side. Even at medium it will be quite dry. But it is a matter of taste. An instant read thermometer can be used. Around 120 degrees is time to remove for rare, around 130 is for medium rare. The internal temperature will continue to rise after cooking, when you let the roast sit.

Always remember, if a roast is not cooked enough for your taste, you can always put it back in or sear it a bit in a frying pan after slicing. If you overcook it, there is nothing you can do!

Remove the roast from the oven and let sit for 15 minutes on a platter before slicing. You should cover it loosely (with foil is the most common way). Do not cover tightly, as it needs to "breath".

Slice into pieces of whatever size appeals to you. I like them not too thin. About half an inch.

Rare, with a Horseradish Dijon Sauce

Traditionally this is served with a gravy. And that is great. But I like to have it with a Horseradish
Dijon Sauce. To prepare this simply combine two parts Dijon mustard for every one part horseradish and stir together in a bowl. Serve this on the side for dipping. For a 3 lb. roast I will generally blend 4 tablespoons of Dijon and 2 of horseradish. For added kick use an extra-hot horseradish.


I find that this method produces moist, textured and flavourful roast every time, with every cut. Enjoy!