Jeremy and I visited Provence, France while on our honeymoon. One of the very few souvenirs that I purchased while traveling was a glass jar of a Herbs de Provence blend. I normally use to on chicken, but I have tried it on many dishes. I’ve actually used it so much that I’m almost out, and I decided to create my own blend. I used my blend to create an Herbs de Provence Rubbed Sirloin Tip Roast. I prepare sirloin tip roast similar to how I would prepare a standing rib roast or rib roast. I pan sear the meat using olive oil, coat it in an herb/salt blend, and slow roast in the oven. It does require a few steps, but once it’s in the oven most of the work is done.
This Herbs de Provence Rubbed Sirloin Tip Roast was actually a little overcooked for my taste. I eat everything medium rare, but my husband and his family like their meat throughly dead. I think they’re funny for a bunch of cattle farmers or professor/cattle farmer in Jeremy’s case; I fuss at them and beg them not to make me ruin a perfectly beautiful cut of meat. Last night, I shared our dinner with Jeremy’s parents because he was out of town, so our roast was much closer to medium well than medium rare.
- 1 Sirloin Tip Roast
- Olive oil
- 2 tablespoons Minced Garlic
- 2 tablespoons dried Rosemary
- 2 tablespoons dried Thyme
- 1 tablespoon Marjoram
- 2 tablespoons Basil
- 1 tablespoon Fennel Seed
- 2 tablespoons Oregano
- Salt (to taste)
- Pepper (to taste)
- Pull your sirloin tip roast out of the fridge and let it come to room temperature (sort of optional but highly recommended for better flavor)
- Combine herbs in small bowl and toss together
- Preheat your oven to 250F
- Pour a drizzle of olive oil in a cast iron skillet large enough to sear the meat.
- Use tongs and try not to pierce the meat
- Heat skillet to medium high temperature
- Pat roast dry with paper towels
- Salt to taste (helps with searing)
- Sear each side of the roast until well browned
- Remove from heat
- Add desired amount of pepper
- Coat throughly with Herbs de Provence mixture
- Place on roasting rack in a roasting pan
- Tent with aluminum oil
- Slow roast until roast reaches desired internal temperature/doneness using guide below
- Remove from oven and wrap in aluminum foil
- Allow meat to rest for 15 to 20 minutes
Tips for a better Herbs de Provence Rubbed Sirloin Tip Roast:
- Don’t skip the searing. It won’t take more than 5 extra minutes and it helps with the flavor immensely.
- Don’t get impatient and cut your meat before it rests. I promise it will be worth the wait.
- If you don’t have a meat thermometer, invest in one. It’s a great wedding registry item too! I found an inexpensive one with good reviews over on Amazon.
- If you plan to allow the meat to “rest” wrapped in aluminum foil, you will want to pull the roast out before it reaches your desired level of doneness. The temperature will continue to rise briefly while wrapped in aluminum foil.
You can use this table for a guide for Beef Roast:
For Rare pull out of the oven and rest at 120F, roast should register 125F when resting
For Medium Rare pull out of the oven at 125F, roast should register 130F when resting
For Medium pull out of the oven at 135F, roast should register 145F when resting
For Medium Well pull out of the oven at 150F, roast should register 160F when resting
I went on a press trip with the Kentucky Beef Council earlier in the year, and that was one of the most helpful tips that they taught me.
Sirloin Tip Roast after braising but before the oven:
Resting Sirloin Tip Roast:
Doesn’t that Herbs de Provence Rubbed Sirloin Tip Roast look yummy? I decided to go simple with dinner and serve it with a tomato, cucumber, and feta cheese salad.
Please let me know if you try out the recipe or if you have any questions. Want to see a photo from our brief visit to Provence? You can read more about our trip over on this post.