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Sirloin Roast with Brussels Sprouts and Sweet Potato

COOK TIME
1 hr 20 mins
PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(6)
Nathan Congleton / TODAY
COOK TIME
1 hr 20 mins
PREP TIME
15 mins
SERVINGS
6
RATE THIS RECIPE
(6)

Ingredients

Sirloin roast
  • One 6-pound top sirloin roast
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Brussels sprouts
  • pounds Brussels sprouts, trimmed and halved
  • Sweet potatoes
  • 3 sweet potatoes
  • 1/2 cup maple syrup
  • To serve
  • 2 fresh mangos
  • 1 lime, halved
  • 1 bunch parsley, chopped
  • Horseradish sauce
  • Chef notes

    Although this a simple dish that is easy to prepare, it can look really spectacular if plated properly. The key is to make sure the beef and yams are balanced on either side of the plate. Feel free to experiment with locations but do not overload the plate with oversize portions. Balance is everything in presentation.

    Technique tip: Avoid overcooking the roast by using a meat thermometer and don't let the center temperature go over 130°F.

    Swap option: Pork tenderloin can be swapped for beef, if so, use apple sauce instead of horseradish.

    Preparation

    For the sirloin roast:

    1.

    Remove roast from fridge 1 hour before cooking.

    2.

    Preheat oven to 450°F.

    3.

    Rub roast with olive oil, pepper and a salt.

    4.

    Place beef in a roasting pan and cook in the oven for 15 minutes at 450°F. Then turn heat down to 325°F and cook meat until center temperature reaches 130°F, about 2 hours.

    5.

    Remove roast and let sit covered with tin foil for 10 minutes. Carve roast into thin slices and serve.

    For the Brussels sprouts:

    1.

    Bring a pot of water to a boil. Preheat oven to 400°F.

    2.

    Blanch the halved sprouts in the boiling water for 3-4 minutes then drain and place on a baking sheet.

    3.

    Drizzle virgin olive oil, ground pepper and a pinch of salt over the blanched sprouts.

    4.

    Place in the oven and roast for 15 minutes or until edges crisp.

    5.

    Remove from oven and let cool for 5 minutes before serving.

    For the sweet potatoes:

    Preheat oven to 425°F. Place the potatoes in the oven and cook until tender, 45-50 minutes.

    Remove from oven and let sit for 5 minutes. Cut potatoes in half and remove skin. Slice into 4 thin medallions. Drizzle maple syrup over yam slices.

    To serve:

    Hold the mango vertically and slice a 1/2 piece, leaving the skin attached. Score the mango meat with a hash design without piercing the skin. Turn the skin inside out and "flower" the mango meat.

    Place the roast beef slices, sweet potatoes, Brussels sprouts and mango flower on each serving plate. Top the mound of sprouts topped with parsley. Place the dollop of horseradish next to the beef slices and serve.