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Gourmet Food WorldRecipesMain DishesHerb Crusted Top Sirloin Roast With Ratatouille Recipe
Herb Crusted Top Sirloin Roast With Ratatouille Recipe

Herb Crusted Top Sirloin Roast With Ratatouille Recipe

by Gourmet Food World
A tender, juicy roast cooked to perfection is just what the chef ordered! A super flavorful and healthy recipe perfect for weeknights, we seasoned the meat to perfection with a mix of herbs and spices, roasted it until it was tender and delicious and pair

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Herb Crusted Top Sirloin Roast With Ratatouille Recipe Instructions

  • 2 lbs. Top sirloin or Strip
  • 5 slices of regular white bread
  • ½ stick butter (room temperature)
  • ¼ tsp. all spice
  • ¼ tsp. cumin
  • 1/4 tsp. nutmeg
  • 1 tsp. dried oregano
  • ½ tsp. dry basil
  • ¼ tsp. porcini powder
  • 2 tsp. fresh parsley
  • Sea salt and fresh black pepper to taste
  • 3 tbsp. extra virgin olive oil
  • 2 cups cherry tomatoes
  • ½ lb. pearl onions
  • 3 zucchinis (seedless, cubed)
  • 2 eggplants (seedless, cubed)

  1. Trim the meat of any excess fat.
  2. Preheat the oven to 400 degrees F.
  3. In a food processor, combine the bread with butter, herbs and spices, salt and pepper.
  4. Cover the meat with the bread mix and put in the fridge, uncovered, for about 15 minutes.
  5. On a roasting pan, bake the meat for about 10 minutes, and then lower the temperature to 350 degrees F. Continue baking for about 15 to 20 minutes (depending on how well-cooked you want the meat).
  6. While meat is cooking, start the ratatouille.
  7. Heat a medium saucepan with 1 tbsp. olive oil, and sauté the cherry tomatoes, whole, until they’re slightly charred. Remove and reserve. Don’t rinse the pan.
  8. Add 1 tbsp. olive oil to the same pan and sauté the onions until golden, adding 3 to 4 tbsp. of water while cooking, about 4 minutes. Remove and reserve.
  9. To the same pan, add 1 tbsp. olive oil and stir-fry the zucchinis and eggplants until they just change color – about 2 minutes.
  10. Add in the previously sautéed tomatoes and onions, and cook together – about 3 minutes.
  11. Drizzle with olive oil and season with sea salt and pepper.
  12. When the meat is done, remove from the oven and let rest in a warm place before cutting, so the juices get a chance to settle.
  13. Slice the meat against the grain (cross-wise) into 1 to 1.5 inch slices, and serve with a side of the ratatouille.

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Recipe Questions And Answers

Q: I've got 3 questions. 1. I'm severely allergic to ground grown mushrooms. However, I can easily as well as safely eat mushrooms grown from logs such as shiitakes... Would you by any chance have ground shiitake powdered "spice" available? 2. I've ne liked cumin. The smell of it is rather strong. The taste is not something I care for at all. I'd like to know if coriander (same family as cumin) can be used as a substitute? (Btw, I've no problems with coriander!) 3. Lastly, can you tell me just what the "ham" pate is? I'm sorry I cannot remember the precise name of the pate. Can you please tell me just what it is, please? Also, if possible, can you please try to describe what it tastes like? Especially to someone who's never tried it before. I absolutely LOVE creating new dishes and certainly not just for special occasions. I do not buy meat from any supermarkets, nor from Whole Foods. I purchase Kobe, Waygu beefs just to name a couple. I also purchase Kurobuta ham. There's another high end ham I've read about and very-very costly. I cannot remember the name of it... Other than that it's from a Spanish farmer who raises the pigs. As you can tell, I thoroughly enjoy cooking! I sincerely do hope to eventually hear from you in pertains to my questions I've asked. I sincerely thank you for your time & patience reading & reviewing my queries. I wish each and everyone of you the very best of holidays! Please be healthy & certainly stay safe! Yours in fine dining, Heidi Feldman

Unfortunately we do not carry Shiitake mushrooms in any format (nor whole nor powder).

You can use ground coriander instead of cumin but the quantity of coriander should be half compared to the cumin.

Can you give us more details about the "ham pate" (the way it looks or where you found it) so we can find out the product you are referring to?