* If cooking a larger roast, simply increase ingredients a little and increase roasting time  to reach 130 degrees. 

Ingredients: 

2 lb. sirloin roast 

1 tbsp. vegetable oil 

1 large onion (sliced) 

1/2 tsp. salt 

1 1/2 tsp. pepper (freshly cracked) 

1/2 lb. bacon (sliced) 

1 tbsp. horseradish 

Gravy: 

1/4 cup butter 

1/4 cup flour 

1/2 cup red wine 

2 cups beef broth 

reserved beef juices with the roasted onions (approx. 1/2 cup) 

salt/pepper to taste 

Pre-heat oven to 450 degrees. 

Bring sirloin roast to room temperature (no longer than 1 hour) covered in plastic wrap. Meanwhile brush a shallow baking dish with vegetable oil. Evenly distribute onion on  bottom of baking dish. 

Remove plastic wrap and blot sirloin roast dry with paper towel. Pierce top of sirloin  roast with 1” deep holes using a skewer. Season with salt and pepper. 

Using bacon, weave a basket on top and around sides of sirloin roast. Start by  placing bacon strips parallel on top of roast, draping over sides. Lift every other strip  and place another bacon strip on the bare spots, bringing the lifted strips back over the  newly placed strip. Continue in this manner until the roast is covered in a neatly woven  “basket”, being sure to add strips on sides. * This bacon basket provides the fat needed  for a tougher cut of meat, adds flavour, and looks impressive! 

Distribute horseradish on top of roast. 

Place sirloin roast on top of onions in baking dish and roast - uncovered - for 1/2 hour.

Continuing “Sirloin Roast in Bacon Basket”... 

Turn oven temperature down to 325 degrees, and cover roast well with foil. Place back  in oven and cook until meat thermometer placed in centre of roast measures 130  degrees (start checking after 1/2 hour - it could take 50 - 60 minutes before 130 degrees  is reached). 

Place roast on counter to sit, still tightly covered in foil in baking dish. It will continue to  cook another 10 degrees while it rests and will absorb some of the flavourful juices. 

At this point, gravy can be made, making sure to add the remaining juice and onions  from the baking dish.

Slice sirloin roast, with the bacon basket and serve with gravy, potatoes and vegetables  of choice. 

BEEF GRAVY - Over medium heat, melt butter in saucepan. Whisk flour into butter, 1  tbsp. at a time, and allow to cook a few minutes to cook off the floury taste - whisking  continuously. Add red wine, deglazing pan and burning off alcohol. Add beef broth,  slowly, still whisking, and add remaining beef juices and onions from roast. Allow  flavours to heighten approx. 10 - 15 minutes. Season with salt and pepper to taste.