Beef · ALWAYS FREE
Oven-roasted sirloin cap with mustard cream
A trimmed lean sirloin-cap roast cooked by thermometer, rested and sliced across the grain with its juices in a mustard cream sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 325 F /163 C. Pat the trimmed about 1 lb + 12 oz (800 g) lean sirloin cap dry and note the direction of its grain before cooking. Rub with all oil, salt and pepper. Put on a rack in a shallow roasting pan.
- Insert an oven-safe thermometer into the center of the thickest part. Roast uncovered, beginning checks after 45 minutes; allow about 60–95 minutes depending on shape and starting temperature. The center must reach 145 F /63 C before removal; time and color do not establish safety.
- Transfer to a board with a rim, cover loosely and rest 15 minutes, at least 3 minutes before cutting. If the roast takes longer to reach temperature, extend the schedule rather than serving it early.
- Pour the measured water into the roasting pan and scrape up the brown juices and any oil. Transfer all to a small saucepan, add cream, mustard and thyme, bring to a simmer and cook 5–8 minutes until lightly coating a spoon. Do not strain or discard fat, solids or juices.
- Add all resting juices to the sauce, return to a full simmer, then take off heat. Slice beef thinly across the grain and divide all meat and sauce equally among 4 portions. No additional side dish is included.
- Refrigerate sliced leftovers and sauce in shallow containers within 2 hours, or 1 hour above 90 F /32 C. Use within 3–4 days and reheat to 165 F /74 C. The 150-minute schedule includes preparation, roasting, sauce work and resting; thermometer readings may require extra time.
Estimated nutrition
Per serving · 1 of 4- Calories
- 397 kcal
- Protein
- 43.9 g
- Total carbohydrate
- 1.6 g
- Total fat
- 24.3 g
- Total sugars
- 0.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Four equal shares of roast and complete sauce; cooking water loss does not change servings. Raw lean-only reference is not a measured cooked-roast analysis; residual marbling and brands vary. Contains milk and mustard; Gluten-Free tag conditional on mustard labels.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Oven-roasted sirloin cap with mustard cream: raw boneless top sirloin cap; olive oil; fine salt; ground black pepper; heavy whipping cream; smooth prepared yellow mustard; water for deglazing; fresh thyme leaves. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - High Protein: 800 g of the weighed raw edible protein ingredient supplies 42.76 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
