|Scottish Highland Sirloin Tip Roast|
|Buck Snort Stout|
Now, for a bit of an Irish twist, I decided to make pan sauce from the beef drippings using a dark stout. Although Guinness or Murphy's Irish Stout might be more traditional, I wanted to stay local. I chose Buck Snort Stout, brewed by North Country Brewing in Slippery Rock.
To make the pan sauce, I put the skillet from the sirloin back on the stovetop to heat up while the beef rested. Since the stout is very robust I added a tablespoon of cracked black pepper and a sprig of rosemary to the pan for a sharp pop of flavor. Once the drippings from the beef were simmering I poured in half a can of Buck Snort Stout. From here the stout just simmered and reduced with the drippings until it was reduced by half.
|In Goes the Buck Snort Stout|
Recipe at a Glance:
- One Sirloin Tip Roast (3-3.5 lbs)
- 2 tablespoons butter
- 1 tablespoon oil
- Salt and pepper to taste
- 1 can Buck Snort Stout, or your favorite dark beer.
- 1 sprig fresh rosemary
- 1 tablespoon black pepper, coarsely ground or just cracked with a rolling pin
Rub the sirloin roast with salt and pepper on all sides. Preheat the oven to 350 F.
Put the oil and butter in an oven-safe skillet and heat over medium-high heat until the butter foams. Sear the roast on all sides until mahogany brown.
Once the roast is browned on all sides, roast in the oven for 40-60 minutes, depending on desired level of doneness. This roast hit an internal temperature of 135 for medium rare.
Remove roast the roast from the skillet and place on a plate. Cover the roast with foil to keep warm.
While the roast rests, heat the skillet on the stovetop until the beef drippings begin to bubble. Remember to use a towel to handle the oven-heated skillet handle!
Add the rosemary and black pepper to the drippings and cook for a minute to release the aromatic oil from the peppercorns. Pour in half a can (6 oz) of stout beer and stir the pan vigorously to deglaze any browned bits on the bottom of the skillet. Cook for 5-7 minutes until volume reduces by half. Discard rosemary sprig and adjust salt to taste.
Serve stout reduction over sliced beef, or alongside in sauce pot.
Note: Some brands of stout may be on the bitter/hoppy side. If you find your sauce has more bitterness than you like, you can add a small amount of dark honey or molasses to correct the bitterness.