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ROAST SIRLOIN & ASPARAGUS WITH IRISH CHEDDAR SAUCE Cook Time 60 - 70 min ACT CON Flavourful roast beef and asparagus served with two sauces. Pan gravy for the beef, and tangy cheese sauce for the asparagus. Ingredients 1 (about 2 3/4 to 3lb./1.2 to 14 kg) sirloin tip beef roast 2 tbsp Dijon mustard 1tsp dried thyme 1/2 tsp garlic powder 1/2 tsp paprika Salt and freshly ground black pepper, to taste 2 1/2 cups beef stock mixed 3 tbsp all-purpose flour 1tbsp butter 1 tbsp all-purpose flour 3/4 cup warm milk, plus more if needed (see Note) 1/2 cup grated Irish aged white cheddar cheese Pinch ground white pepper and smoked or regular paprika 20 to 24 asparagus spears, tough lower part of each spear snapped or trimmed off Note: Beef roasts vary in thickness, why it's essential to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast, to accurately gauge doneness. À rare roast is done at 120 F to 125 F; medium-rare will be 125 F to 130 F; and medium will be 135 F to 140 F. Remember that the meat will continue to cook when you let it rest before slicing. You can warm the milk to just below a simmer in a glass-measuring cup in the microwave. Method 1. Preheat 450 F. Place roast in a small roasting pan. Combine mustard, thyme, garlic powder and paprika in a small bowl, and then brush all over the roast. Season roast with salt and pepper. Roast for 10 minutes, and then reduce heat to 325 F. Now cook roast to the desired doneness, about 50 to 60 minutes more cooking time for a rare to medium-rare roast (see Note). 2. While roast cooks, make cheese sauce by placing 1 tbsp butter in a small pot set over medium heat. When melted, mix in flour and cook and stir 1 minute, until well blended. Whisk and dribble in 1/4 cup of the milk. Cook until mixture is quite thick, then slowly whisk in remaining 1/2 cup milk. Bring sauce to a simmer, stirring frequently. Cook 1 minute, and remove from the heat. Stir cheese into the sauce. Season sauce with salt, white pepper and paprika. Cover and set sauce aside for now. 3. When roast is almost cooked, bring a large, wide pot of water to a boil to cook the asparagus. When the roast is cooked, transfer to a plate, tent With foil and let rest 10 to 15 minutes. Turn oven to 200 F. Add asparagus to the boiling water and cook until just tender, 3 to 4 minutes. Lift asparagus out of the pot, arrange on a platter and keep warm in the oven. 4. Set the roasting pan on the stovetop over medium-high heat. Add the stock/flour mixture and bring to a simmer. Simmer a few minutes, until thickened gravy forms; season with salt and pepper. Set cheese sauce back over low heat to warm up, thinning it with a bit more milk, if too thick. Slice the beef and serve with the gravy. Serve the asparagus topped with the cheese sauce.