My grandmothers amazing sirloin roast with fresh lemon flavor, French oil cured black olives, thyme, white wine and shallots.

 

Simple, stunning French flavours, from my grandmothers rustic table to yours. French comfort food for a cold February winter’s day. Sit at my table, enjoy a glass of wine, savory tenderloin and good conversation.

 

The Recipe!

 

~ 3 lb (2-4lbs is fine) aged sirloin roast (make nice with your butcher and he can get you some fine aged cuts)
~ Extra virgin olive oil
~ 2-3 large French shallots
~ 12 Oz of white wine
~ 2-3 small yellow zucchini, cut into strips and tossed with a few tablespoons of extra-virgin olive oil, sea salt and fresh cracked pepper to taste.
~ 2 lemons
~ 1/2 cup of pitted oil cured black olives
~ Several thyme sprigs
~ One dozen cherry tomatoes.

 

For sauce;
~ 2 cups of white wine
~ 1 cup of heavy cream
~ Pinch of sea salt and fresh cracked pepper
~ Juice of one lemon
~ One tablespoon of honey
~ 1/2 cup of sour cream for thickening if desired.

 

Pre-heat oven to 375.
Truss aged sirloin roast as seen in video. Rub the zest of one lemon on top and bottom of roast. Place extra bits of lemon zest left over in browning pan.
Caramelize the roast on all sides with several tablespoons of extra-virgin olive oil and shallots in a large pan on a high flame. Remove shallots and place in a large baking dish when caramelized. Continue browning roast. Place a few tablespoons of extra-virgin olive oil in baking pan with shallots. Place caramelized roast in pan with one cup of white wine, sprigs of thyme, olives and one sliced lemon. Bake for 1 hour for rare another 1/2 – 3/4 hour for medium. After 30 minutes and add zucchini and cherry tomatoes.

 

Make a beautiful sauce! In the pan that caramelized roast, deglaze pan with 2 cups of white wine and reduce on a medium fire until 1/2 the volume. Add 1 cup of heavy cream, pinch of sea salt, fresh cracked pepper, juice of one lemon and a tablespoon of honey. keep on a low flame, whisking occasionally until roast is done. Whisk in 1/2 cup of sour cream if you would like it a bit thicker.