Roast Sirloin Beef Tip
By: Anonymous
Published: Friday, December 4, 2009 - 1:06am

Preparation

1 A sirloin beef tip, bound with cord. For best results a sirloin tip either a minimum weight of 5 pounds should be procured. Results are better with larger tips up to 10 pounds. Black pepper Crushed garlic corns Worcestershire sauce 2 1. Completely thaw the sirloin tip. 3 2. Crush several garlic corns thoroughly. Add equal parts of salt and black pepper. Make a "slurry" adding Worcestershire sauce. Make 5-6 tablespoons of the slurry for a 5 pound tip. Increase as required for a larger tip. 4 With a sharp knife make several deep vertical incisions in the tip, just large enough to be opened up with a finger. With a small teaspoon place some slurry in the incisions and work down into the meat with a finger. Rub any remaining slurry over the outside of the sirloin tip. Place a meat thermometer in the center of the meat. Place in oven and roast at a temperature of 325 degrees until the thermometer reads "rare", "medium" or "well done" as desired.