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Greenbrier Roast Sirloin Of Beef

Yield 6 to 8 servings

Ingredients

  • 1 (4-pound) boneless sirloin roast
  • 2 tablespoons vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon all-purpose flour
  • 2 cups whipping cream
  • 2 tablespoons Cognac

How to Make It

  1. Brown roast on all sides in oil in a large skillet. Place roast, fat side down, on rack in a shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer, if desired.

  2. Bake, uncovered, at 375° until desired degree of doneness: about 1 hour or 140° (rare), about 1 hour and 10 minutes or 160° (medium).

  3. Transfer roast to a warm platter; let stand 10 minutes before slicing. Reserve pan drippings.

  4. Combine drippings and flour in a saucepan. Cook over medium heat, stirring constantly, until smooth. Gradually add whipping cream, stirring well. Set aside and keep warm.

  5. Combine drippings and flour in a saucepan. Cook over medium heat, stirring constantly, until smooth. Gradually add whipping cream, stirring well. Set aside and keep warm.

  6. Place Cognac in a small saucepan; heat just until warm. Ignite with a long match, and pour over roast. Slice roast and serve with sauce after flames die down.

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