Tassel Ridge® Fennel-Coriander Top Sirloin Roast
- 1 5-6 lb boneless top sirloin roast
- 2 Tbsp coarse salt
- 4 tsp plus ¼ cup olive oil
- 4 cloves garlic minced
- 2 tsp ground fennel
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp pepper
- 10 pieces kitchen twine
Cut roast lengthwise along grain into 2 equal, smaller roasts. Rub 1 tablespoon salt over each roast. Refrigerate, uncovered, for 24–48 hours. With oven rack in middle position, preheat oven to 225°F. Heat 2 teaspoons oil in large skillet over high until just smoking. Brown one roast on all sides, 6 to 8 minutes. Remove from skillet. Repeat with 2 teaspoons oil and remaining roast. Cool for 10 minutes. Meanwhile, add garlic, fennel, coriander, paprika, oregano, and remaining ¼ cup oil to food processor. Process, scraping down sides of bowl, to a smooth paste, about 30 seconds. Add pepper. Pulse to combine, 2 to 3 pulses. Using 5 pieces of twine per roast, tie each roast crosswise, at equal intervals, into loaf shape. Place roasts on wire rack in rimmed baking sheet. Rub evenly with spice paste. Roast for 2 to 2½ hours to 125°F for medium-rare or 130°F for medium. Remove from oven. Leave on wire rack. Tent loosely with foil. Let rest 30 to 40 minutes. Raise oven temperature to 500°F. Remove foil from roasts. Cut and discard twine. Return roasts to oven. Cook until exteriors are well-browned, 6 to 8 minutes. Remove from oven. Place on cutting board. Slice ¼-inch thick. Serves 8–10.
Wine Recommendation: Tassel Ridge Robert Duncan ® Cuvée 415
A big, dry red wine will complement the big flavors and the fat from the sirloin in this recipe for Fennel-Coriander Top Sirloin Roast, and I chose Robert Duncan ® Cuvée 415 which is a dry red with floral notes, bracing acidity, and a long, evolving, complex finish. A blend of Marechal Foch, Marquette, and St. Croix, grown in our Mahaska County, Iowa, vineyards, and Muscat, Robert Duncan Cuvée 415 pairs well with well-seasoned meat. — Bob Wersen, Owner, Tassel Ridge Winery .