This past Holiday Season we introduced a “New” Roast. Our Old Fashioned Holiday Roast is cut from our Center Cut Sirloin and has been barderd and tied. It really is a wonderful roast that gives a great presentation with out a lot of fuss.
Barded is an old technique that most of have used without knowing the term for it. Anytime you have cooked something wrapped in bacon you have barded. Barding is wrapping a leaner cut of meat with fat. This helps add flavor and keeps the leaner meat moist.
When I cooked this roast I did a salt and pepper rub all over it before I seared it in a skillet. The skillet I used has no handle so I am also able to use it in my oven. Once I seared the roast i removed from the skillet. I placed Rosemary, Tyme and two cloves of crushed Garlic as a bed for the Roast to cook on.
I also placed a few sprigs of Rosemary and Tyme on the top of the roast before placing it back in the oven. I had my oven at 200ºF cook until you have reached your desired temperature.
I made a quick gravy out of the drippings left in the pan. I did use a fat separator first to get as much of the fat out that I could. I added about a teaspoon and a half of cornstarch to about 3 tablespoons of Milk once the cornstarch was dissolved I added it to the skillet and let it heat up just enough to thicken the drippings. Oh man was it amazing or what! Remove the butchers twine and fat before serving. The next time I make this I want to try and make a Yorksire Pudding (Alton Brown’s recipe) with the drippings!