A Smoked Sirloin Tip Roast with Red Wine Shallot Reduction is a dish that stands as a testament to the power of combining simple, quality ingredients with meticulous cooking techniques to create a dining experience that is both deeply satisfying and elegantly sophisticated. At the heart of this culinary creation is a carefully selected sirloin roast, known for its lean yet flavorful profile, which serves as the perfect canvas for the rich tapestry of flavors imparted by the rub and smoking process.

What is a sirloin tip roast?

A sirloin tip roast is a lean and boneless cut of beef from the cow’s hindquarter, near the rear leg. It is characterized by its lower fat content, making it a relatively healthy choice for beef enthusiasts. When smoked, this cut absorbs the rich, aromatic flavors of the wood, transforming its lean meat into a tender, flavorful delight. The key to maximizing the sirloin tip roast’s tenderness and taste lies in slow smoking it at a low temperature, allowing the connective tissues to break down without drying out the meat. Serving this cut of beef medium-rare to medium and slicing it thinly against the grain ensures a moist, flavorful roast that captivates with its subtle smokiness and robust beef flavor.

The rub, an enticing blend of coarse salt, ground black pepper, garlic powder, onion powder, smoked paprika, and the transformative addition of brown sugar, creates a complex flavor profile that enhances the natural taste of the beef. The brown sugar caramelizes under the heat, forming a crust that is at once sweet and smoky, while the paprika adds a subtle depth of flavor that is unmistakably reminiscent of traditional barbecue. This crust not only adds an intriguing textural contrast to the tender meat within but also locks in moisture, ensuring that each slice of the roast is succulent and full of flavor.

The smoking process, conducted at a steady 225°F (107°C), allows the meat to cook slowly, imbuing it with the distinctive smoky aroma and taste that can only be achieved through this method of cooking. The low and slow approach ensures that the sirloin roast reaches the perfect internal temperature for medium-rare doneness, yielding a piece of meat that is pink, juicy, and melt-in-your-mouth tender.

Complementing the smoky, savory notes of the roast is the red wine shallot reduction, a sauce that is as rich in flavor as it is in color. Starting with a base of finely chopped shallots and minced garlic sautéed in butter until golden and fragrant, the sauce is then deglazed with a generous pour of full-bodied red wine. As the wine reduces, it concentrates in flavor, marrying the sweetness of the shallots with the acidity of the wine to create a sauce that is complex and layered. The addition of beef broth adds depth, while a final swirl of butter lends the sauce a silky smoothness and a lustrous sheen.

The Red Wine Shallot Reduction is not merely a complement to the smoked sirloin roast but an integral component of the dish, enhancing and elevating the flavors of the meat with each spoonful. It is a sauce that demands to be savored, inviting diners to appreciate the nuances of taste and aroma that make it so compelling.

Serving the Smoked Sirloin Tip Roast with Red Wine Shallot Reduction is an act of celebration, an acknowledgment of the beauty that lies in the balance of flavors and textures. It is a dish that speaks of care and craftsmanship, of the joy of cooking and the pleasure of eating. Whether presented at a family gathering, a special occasion, or a casual dinner, it is sure to impress, leaving a lasting impression on all who have the pleasure of partaking in it.

The following two exemplary sides are suggested to serve alongside a Smoked Sirloin Tip Roast with Red Wine Reduction. Balsamic Glazed Grilled Asparagus with Parmesan and Basil not only offers a bright counterpoint with its tangy glaze and aromatic freshness but also complements the roast’s complexity with the umami touch of Parmesan. Additionally, Smoked Fingerling Potatoes with Lemon and Parmesan seamlessly tie the meal together, their earthy smokiness melding with the roast’s flavors, while bursts of lemon zest infuse the ensemble with invigorating freshness. Serving these side dishes alongside the sirloin tip roast creates a harmonious dining experience, where every flavor note is both distinct and part of a greater, delicious whole.

Smoked Sirloin Tip Roast with Red Wine Shallot Reduction

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

Smoked Sirloin Tip Roast with Red Wine Shallot Reduction is a succulent, smoky beef dish elevated by a rich, savory reduction of red wine and shallots, creating a harmonious blend of deep flavors and tender textures.

Ingredients

For the Smoked Sirloin Tip Roast
3-4 pound 3-4 sirloin tip roast
2 tablespoons 2 extra virgin olive oil
2 tablespoons 2 salt
2 tablespoons 2 ground black pepper
2 tablespoons 2 brown sugar
1 tablespoon 1 garlic powder
1 tablespoon 1 onion powder
1 tablespoon 1 paprika
For the Red Wine Shallot Reduction
1 cup 1 red wine
1/2 cup 1/2 beef broth
2 tablespoons 2 unsalted butter
3 3 shallots, finely chopped
1 clove of 1 garlic, minced
1 teaspoon 1 thyme leaves, freshly chopped
to taste, salt and ground black pepper

Directions

Prepare the Roast:
Mix the salt, ground black pepper, garlic powder, onion powder, paprika, and brown sugar in a bowl. Rub the sirloin roast with extra virgin olive oil, and then evenly coat it with the spice and sugar mixture.
Preheat the Smoker:
Preheat your smoker to 225°F (107°C). Use your choice of wood chips for smoking; hickory, oak, or mesquite lend a nice flavor to the beef.
Smoke the Roast:
Place the seasoned roast in the smoker. Smoke until the internal temperature reaches your desired level of doneness (about 135°F for medium-rare), which will take approximately 2-3 hours depending on the size of your roast. Remember to check the temperature with a meat thermometer inserted into the thickest part of the roast.
Rest the Meat:
Once done, remove the roast from the smoker and let it rest for at 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it’s moist and flavorful.
Sauté Shallots and Garlic:
While the roast is resting, prepare the sauce. Melt 1 tablespoon of butter in a saucepan over medium heat. Add the chopped shallots and minced garlic, and sauté until they are soft and translucent, about 2-3 minutes.
Deglaze with Red Wine:
Pour the red wine into the saucepan, stirring to combine with the shallots and garlic. Increase the heat if necessary and bring the mixture to a simmer. Let it reduce by half, which will concentrate the flavors, about 4-5 minutes.
Add Beef Broth and Thyme:
Stir in the beef broth and fresh thyme leaves. Continue to simmer the sauce until it has reduced and thickened slightly, which should take about 8-10 minutes.
Finish the Sauce:
Season the sauce with salt and ground black pepper to taste. Remove from heat and whisk in the remaining tablespoon of butter until it’s melted and the sauce is glossy.