Spice-Rubbed Beef Sirloins with Onion Gravy

Ingredients

• 1/3 cup canola oil
• 3 tbsp smoked paprika
• 2 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp mustard powder
• 1 tsp dried thyme, crumbled
• 1 tsp freshly ground pepper
• 1/2 tsp dried sage, crumbled
• 2 (2 lb/1 kg ea) boneless beef sirloin tip roasts
• 1 tsp kosher salt
• Onion Gravy* (recipe below)

Directions

1. Preheat oven to 450°F.
2. Combine oil, herbs and spices in small bowl. Spread rub over roasts. Season roasts with salt.
3. Transfer roasts to a roasting pan with a wire rack. Space them 2 – 3 inches apart. Bake until a brown crust forms on their surfaces, about 15 – 20 minutes.
4. Reduce heat to 325°F. Continue to bake until an internal temperature of 140°F is achieved, about 1 hour. Loosely cover with foil and let stand for 10 – 15 minutes before carving. The internal temperature will continue to rise several degrees during standing. The final temperature should be 145°F for medium-rare roast beef. Thinly slice and serve with Onion Gravy.

Ingredients

• 1 tbsp canola oil
• 4 cups diced yellow onion
• 3/4 cup red wine
• 4 cups no-salt-added beef broth
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tbsp Dijon mustard
• 1 tbsp liquid honey
• 2 tbsp all-purpose flour
• 2 tbsp salted butter, softened
• 3/4 tsp salt
• 1/2 tsp freshly ground pepper

Yield: Makes about 4 cups.

Directions

1. Heat oil in medium pot over medium-high heat. Sauté onions until just browned, about 10 – 15 minutes. Pour in wine and simmer, loosening browned bits, until reduced by three-quarters, about 2 minutes. Add broth, rosemary, bay leaf, Dijon mustard and honey. Stir to combine. Simmer, uncovered, until reduced by half, about 25 – 30 minutes. Discard bay leaf and rosemary.
2. Combine flour and butter in a small bowl.
3. Gradually whisk flour mixture into onion mixture, 1 tbsp at a time. Continue to simmer until thickened, about 3 minutes. Season with salt and pepper.