Cured Buffalo Sirloin Roast with Mushroom Jus
Elevate your dinner table with this exquisite Cured Buffalo Sirloin Roast with Mushroom Jus, a dish that combines robust flavors and gourmet appeal. The naturally lean and tender buffalo sirloin is cured overnight with a flavorful blend of kosher salt, dark brown sugar, smoked paprika, and fresh thyme, enhancing its depth and succulence. After a golden sear and aromatic roasting, the meat is paired with a velvety mushroom jus made from baby bella mushrooms, red wine, and rich stock for an earthy, savory finish. Perfect for special occasions, this show-stopping roast is a celebration of bold, rustic flavors. Serve alongside roasted vegetables or creamy mashed potatoes for an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 kilogram Buffalo sirloin roast
- 3 tablespoons Kosher salt
- 2 tablespoons Dark brown sugar
- 1 tablespoon Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 teaspoons Fresh thyme, chopped
- 2 tablespoons Olive oil
- 200 grams Baby bella mushrooms, sliced
- 1 large Shallot, finely chopped
- 2 tablespoons Butter
- 2 cups Beef or buffalo stock
- 0.5 cup Dry red wine
- 1 tablespoon All-purpose flour
- to taste Salt
- to taste Black pepper
Instructions
Pat the buffalo sirloin roast dry with paper towels.
In a small bowl, mix kosher salt, dark brown sugar, freshly ground black pepper, garlic powder, smoked paprika, and chopped thyme.
Rub the spice mixture evenly over the entire roast. Place the roast on a plate, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to cure.
Remove the roast from the refrigerator 30 minutes before cooking to bring it to room temperature.
Preheat the oven to 375°F (190°C).
Heat a large cast iron skillet or oven-safe pan over medium-high heat and add 2 tablespoons of olive oil.
Sear the roast on all sides until it develops a rich brown crust, about 3-4 minutes per side.
Transfer the skillet with the roast to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 130°F (54°C) for medium-rare, about 45-60 minutes (adjust cooking time for desired doneness).
Remove the roast from the oven, loosely tent with foil, and let it rest for 15 minutes.
While the roast rests, prepare the mushroom jus.
In a medium saucepan, melt 2 tablespoons of butter over medium heat.
Add the chopped shallot and cook until softened and translucent, about 2-3 minutes.
Stir in the sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
Sprinkle in the flour and stir well to coat the mushrooms and remove any raw flour taste, about 1 minute.
Deglaze the pan with dry red wine, scraping the bottom to release any browned bits. Simmer until the wine reduces by half, about 3-5 minutes.
Pour in the beef or buffalo stock and bring to a simmer. Allow the mixture to cook until the jus thickens slightly, about 10 minutes.
Season the mushroom jus with salt and freshly ground black pepper to taste.
Slice the rested buffalo roast against the grain into thin slices.
Serve the sliced roast with the warm mushroom jus spooned over the top.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 16% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.6 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
