This Dijon Sirloin Tip Roast with Brown Butter Mushrooms is a delicious meal that’s made with local beef from the Farmer’s Market! I’ve got step by step directions for you on exactly how I cook my sirloin tip roasts and a look a Meadow Lane Farm!
This post is sponsored by the NCDA & Consumer Services. I was compensated both monetarily and with product but as always all opinions are 100% mine.
My love for the Farmer’s Market grows more and more each year.
We live right across the street from our local Farmer’s Market, and while I love it, I still find myself falling in love with Farmer’s Markets all over North Carolina.
Take me on vacation, I’ll find a Farmer’s Market and spend my Saturday morning there. Plan a trip to one of the big cities that run around our borders? You will make my day if we can go a little early and walk around the booths at their local Farmer’s Market. I also love creating recipes from the meats and produce that I find at the market.
This month I’m working with the NC Agriculture Department & Consumer Services (NCDA&CS) to promote beef sold at local Farmer’s Markets and the Farms that they come from.
I chose Meadow Lane Farm as my farm and last weekend, Thomas, little Jax, my mom and I made a little trip to Durham to visit the Durham Farmers Market which is located in The Pavilion at Durham Central Park. After a quick scan of the area, I saw the truck for Meadow Lane BEEF.
We made our way over and met Martha Mobley, the owner of Meadow Lane Farm! I was so glad to meet her and chat a bit with her about her farm and the beef that they raise!
Meadow Lane Farm is a family farm that has been raising Angus beef cattle near Louisburg in Franklin County, NC since 1919! Their cows are pasture-raised on native pastures, grass and clover at the farm and are never confined to a factory feedlot.
Meadow Lane Farm can also track all of their animals from “conception to the table” since all of their cows are born at the farm and live their entire life there.
This amazing woman owned and operated farm is also “Beef Quality Assurance Certified” (BQA) with North Carolina (and the nation), plus they are “Animal Welfare Approved” and annually inspected!
Meadow Lane Farm also sells an amazing variety of organic vegetables, including broccoli, cauliflower, strawberries, lettuce, and assortment of beans and peppers, tomatoes, and more.
They also have 2-acres of asparagus at the farm!
Along with their meats and vegetables, Martha also sells fresh cut flowers at the Durham Farmers Market, along with farm fresh eggs and popcorn kernels from the farm!
So while I was talking to Martha, I was trying to decide on which cuts of beef I should get to work with in the kitchen for this post.
I had arrived at the Farmer’s Market with a few beef recipe ideas but I knew that I needed to see the beef and kind of let it “speak to me” before I decided on what I was going to make.
That’s when Martha suggested the Sirloin Tip Roast. I knew Thomas would love that, so she selected a great looking Sirloin roast for us and then we got a few packs of ground beef to use during “Burger Month”!
Martha was so nice and she even gave use a beautiful bouquet of their freshly cut flowers and a bag of their wonderful popcorn kernels.
She also told me about their annual “Farm to Fork” Feast! This fundraiser event is called “Dinner in the Meadow” and is held each September in the memory of both her late mother, Marjorie G. Leonard, and her late husband, Steve Mobley.
This wonderful fundraiser supports small farmers in North Carolina.
This year, the 5th Annual “Dinner in the Meadow” will be held on Sunday, September 9th, 2018 on top of a hill overlooking the farm with ten high-end chefs preparing local foods from the farm and region.
Grab more information and tickers at www.DinnerintheMeadow.org.
You can also check out the event on Facebook, here!
Martha also wanted me to let y’all know that Meadow Lane Farm will be a part of the Carolina Farm Stewardship Association’s 2018 Piedmont Farm Tour! The 2018 Piedmont Farm Tour is Saturday and Sunday, April 28-29, rain or shine!
Now I hadn’t heard of the Carolina Farm Stewardship Association’s Farm Tours so when I got home, I had to take a look online to find out more about it.
Oh my gosh, y’all! It’s so neat. I’m so sad that we can’t attend this year due to previously planned events but you can bet that we’ll be there next year!
Want to learn more about the Farm Tours? Click here to get all of the information! If you love Farmer’s Markets, Farm to Table cooking and learning about where your food comes from, you don’t want to miss this.
So, let’s talk about this beautiful Sirloin Tip Roast that I got from Meadow Lane Farm to make this Dijon Sirloin Tip Roast with Brown Butter Mushrooms meal!
I’ve got the detailed recipe for this meal at the bottom of this post, but here is a little outline of how I made everything.
Here is the beautiful roast that Martha picked out for us. The roasts from Meadow Lane Beef are already tied up nice and neat but if you happen to find a roast when you go to make this recipe, just have your butcher tie it up or tie it up at home with some butchers twine.
After a quick brush of olive oil, salt and pepper, make sure that you sear the sides and edges of your roast before you start to cook it. This will help create a nice crisp and it’ll lock in some of the moisture.
I also like to make a Dijon mustard glaze when I cook my roasts. This is a little tip I learned from Iron Chef Michael Symon! It gives the Sirloin Roast a great flavor and it also helps lock in even more moisture while you’re roasting it.
Well, technically, Michael Symon makes a Dijon mustard glaze mixture for his ribs, but it works just as great with Sirloin Roasts!
This Dijon Sirloin Tip Roast is fantastic on it’s own, and I love to roast it over carrots and potatoes for the perfect side dish but don’t forget the brown butter mushrooms!
These mushrooms and brown butter are perfect for topping slices of this roast.
Ps. here is a tip for the mushrooms:
Don’t stir them around the whole time they are cooking. Let them cook, leave them alone haha. They don’t need you to be all on top of them. 🙂
They’ll brown and get a great flavor after a few minutes and then you’ll just need to stir them once or twice to brown the other side.
Also, don’t drown them in oil!
They’ll release plenty of moisture on their own while they’re cooking.
So give this Dijon Sirloin Tip Roast with Brown Butter Mushrooms recipe a try! It’s a great meal that showcases local raised beef, plus you can get most of the other ingredients for this recipe at the Farmer’s Market too!
Roast Temperatures using a meat thermometer:
- Rare -140°F
- Medium rare – 145F
- Medium – 160F
- Medium well – 165F
- Well done – 170F
Before you jump down to my recipe, take a second and check out the other great beef recipes from the 2018 NC Beef bloggers that are participating in promoting local beef farms and farmer’s markets!
The other NC Beef 2018 Recipes:
Slow Cooker Beef Stew from Girl Gone Gourmet and T5 Farms
Jalapeno Popper Burger Bombs from Life of a Ginger and D’s Beef N Bees
How to Make Albondigas in an Instant Pot from Adventures of Frugal Mom and Queen B Farms
Smoky Beef Carnitas from Pastry Chef Online and Fickle Creek Farm
Dijon Sirloin Tip Roast with Brown Butter Mushrooms
Dijon Sirloin Tip Roast with Brown Butter Mushrooms
- Prep Time: 1h 30m
- Cook Time: 1h 45m
- Total Time: 4h
- Yield: 4-6 servings
Ingredients
For the Sirloin Tip Roast:
- 1 Sirloin Tip Roast (about 2.5 pounds), thawed if frozen
- 2 -4 tablespoons olive oil
- Salt and Pepper
For the Dijon glaze for Sirloin Roast:
- 2 tablespoons Dijon Mustard
- 1 teaspoon fresh thyme
- 1 teaspoon lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the Brown Butter Mushrooms:
- 1 tablespoon butter + 1 stick butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 2 whole cloves garlic
- 2 sprigs fresh thyme
Also Needed:
- 2 pounds baby carrots
- 1 pound peeled diced potatoes
Instructions
For the Sirloin Tip Roast:
- Sit roast on counter for 1 hour to come up to room temperature.
- Preheat oven to 325F.
- Brush roast with olive oil and generouly over with salt and pepper (I\'m not big on salt, so I was a little more light handed with my salt)
- Now it's time to sear the roast. I sear roasts in a large enameled cast iron pot and I've also seared them in a regualr cast iron pan. I choose these because they can go into the oven as well, therefore I only dirty up one pan.
- Get the pot or pan, super hot, add in a tablespoon or two of olive oil. Once the pan is super hot, add the roast in. Let it sizzle for 3-4 minutes without touching it. Using tongs, flip it over and let it sizzle on the other side for 3-4 minutes. You'll also want to do this to the ends and sides.
- Once all parts of the outside of the roast have turned a nice crispy brown color, remove it from the pan and set on a flat surface.
- In a small bowl, mix together the mustard, garlic powder, onion powder, 1/4 teaspoon salt, 1/2 teaspoon pepper, and lemon juice.
- Mix well.
- Rub the mustard mixture all over the roast.
- Add the carrots and diced potatoes into a large roasting pan (or the large cast iron pot/skillet). If you're not using potatoes or carrots in your meal, use a wire rack or balls of crunched up foil to line the bottom of the pan. I like to use the potatoes and carrots because they flavor from the roast drips down onto them and gives them a great flavor.
- Sit the roast on top of the carrots and diced potatoes.
- Place into the preheated oven, uncovered.
- Cook for about 1 hour to 1 hour and 30 minutes, depending on how done you want your roast to be. I have tematures listed in the post above for Rare to Well Done.
- Remove from oven when done, tent with foil and let rest for 15 minutes before serving.
For the Brown Butter Mushrooms:
- While the roast is resting, start on the mushrooms.
- In a medum skillet, heat 1 tablespoon butter and 1 tablespoon olive oil on medium heat.
- When the butter is melted, add the sliced mushrooms to the skillet, in 1 single layer.
- Toss in both whole garlic cloves and fresh sprigs of thyme.
- Let mushrooms cook, untouched, for 3-4 minutes. Once the start to brown, give them a stir to flip them over.
- Let the other side cook for 5-6 minutes or until mushrooms are tender.
- Once done, disgaurd the garlic cloves and thyme sprigs (unless you want to use those as garnish on the finsihed roast)
- In a small sauce pan, melt the stick of butter.
- To make brown butter, continue to cook butter over medium heat until it bubbles and turns a caramel brown color. Watch it closely though and don't let it burn. If it burns, you\'ll have to throw it out.
- I know it's almost done when it has a rich caramel color to it and smells nutty.
- Once the butter is done, remove it from the heat and stir in the mushrooms.
- Slice the roast and pour the mushrooms and brown butter over the slices before serving. Serve with the roasted carrots and potatoes.
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Wow, Martha sounds pretty amazing–that meadow dinner sounds just about perfect. Also, I love what you said about the mushrooms. Every time I cook mushrooms, I will now hear you telling me to just not get all up on top of them and let them cook! lol Brown butter mushrooms sounds like The Best. 🙂
I loved reading about the farm and market! The roast sounds so good, but those mushrooms… omg, they look amazing 🙂
WOW! Even though I HATE mushroom, you Dijon Sirloin Tip Roast with Brown Butter Mushrooms looks amazing. My husband is over here drooling over the photos. This one will definitely go on the must try list!
Nothing beats quality beef and that roast sounds fabulous!
This would be a huge hit in our house!
Chatting up the vendors at a farmers market is one of the best reasons to go! They always have so much knowledge to share. My husband is going to be stoked to try this for dinner!
These look so good! My husband would love it!
This looks amazing! This needs to happen in my house soon!
A great meal aways starts with great ingredients! Nice that you can pop over to the farmers market for this! Lovely meal!