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Herb-Roasted Beef Sirloin with Garlic-Creamed Cremini and Sautéed Watercress

4 servings · 5 g net carbs

5g Net carbs 47.2g Fat 70.2g Protein 728.1 kcal

5g Net carbs · 47.2g Fat · 70.2g Protein · 728.1 kcal

Herb-Roasted Beef Sirloin with Garlic-Creamed Cremini and Sautéed Watercress

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 1 hr  ·  total 1 hr 20 min  ·  difficulty hard

Roasted beef sirloin is rubbed with olive oil, garlic, rosemary and thyme and seared to form a deep crust before finishing in the oven. Creamed cremini mushrooms are cooked with butter, garlic and heavy cream and reduced until silky. A quick sauté of watercress finished with lemon juice adds a bright, peppery counterpoint to the rich mushroom cream. The roast is rested before slicing so juices redistribute and the sauce reduces enough to coat the back of a spoon.

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Ingredients

  • beef sirloinBeef, Top sirloin steak, raw
    1200 g
  • olive oil
    30 ml
  • garlicGarlic, Raw
    8 g
  • rosemary
    4 g
  • thyme
    4 g
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    2 g
  • cremini mushroomsMushroom, Crimini
    300 g
  • butterButter, Salted
    60 g
  • heavy creamCream, Heavy
    120 ml
  • watercressWatercress, Raw
    150 g
  • lemon juiceLemon juice, Raw
    15 ml
  • water
    30 ml
  • parsley
    8 g

Equipment

  • roasting pan
  • 12-inch skillet
  • meat thermometer

Method

  1. Tie or trim the beef sirloin and pat the entire surface dry; rub the roast with olive oil, crushed garlic and the rosemary and thyme, and season evenly with salt and black pepper.
  2. Heat a heavy skillet until very hot and sear the roast on all sides until a deep brown crust forms, then transfer the roast to a roasting pan and roast at 180°C (350°F) for 40 minutes or until it reaches the desired internal temperature.
  3. Remove the roast from the oven and transfer to a cutting board to rest while you prepare the sides.
  4. In the same skillet used to sear the meat, melt half the butter and add the cremini mushrooms; cook undisturbed until browned, then add the remaining butter and the remaining garlic and sweep up any browned bits.
  5. Deglaze the mushrooms with water, then stir in the heavy cream and simmer gently until the sauce reduces to a silky consistency that coats the back of a spoon; season to taste and keep warm off the heat.
  6. In a separate pan, sauté the watercress quickly in a little butter over high heat just until it wilts, then finish with lemon juice and adjust seasoning.
  7. Slice the rested roast against the grain and arrange slices on plates with a generous spoonful of garlic-creamed cremini and a portion of sautéed watercress; garnish with chopped parsley.
Tie or trim the beef sirloin and pat the entire surface dry; rub the roast with olive oil, crushed garlic and the rosemary and thyme, and season evenly with salt and black pepper.

Tips

Pro tip

  • Rest the roast 10 minutes after roasting before slicing to retain juices.
  • If the mushroom cream is too thin, simmer gently until it coats the back of a spoon or whisk in a small amount of butter to enrich and thicken.

Frequently asked questions

Can I use new york strip steak instead of beef sirloin?
Yes. Using new york strip steak will shorten the oven time and give a slightly more intensely marbled slice; monitor doneness closely because a thinner or more marbled cut will reach temperature faster.
What can I use instead of heavy cream for the mushroom sauce?
Unsweetened almond milk can be used, but the sauce will be thinner; to compensate, reduce the almond milk longer and finish with extra butter or a very small pinch of xanthan gum to achieve a similar silky texture.
Why is my mushroom cream watery, and how do I fix it?
The sauce is watery because it hasn’t reduced enough. Simmer the mushrooms and cream gently, stirring occasionally until the liquid reduces and thickens, and finish with a small knob of butter to emulsify and enrich the sauce.
The roast won't form a good crust; what should I do?
Dry the roast surface thoroughly and sear it in a very hot skillet before transferring to the oven. A hot pan and brief, undisturbed contact create the browned crust that locks in flavor.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

5g Net carbs 4% 39% 57%
Net carbs Fat Protein
5 gNet carbs
70.2 gProtein
47.2 gFat
2.1 gFiber
728.1Calories

Electrolytes

Na1028 mgSodium
K1533 mgPotassium
Mg89 mgMagnesium

Minerals

Calcium
98 mg
Iron
7.47 mg
Magnesium
89 mg
Phosphorus
705 mg
Potassium
1533 mg
Zinc
10.94 mg
Copper
0.506 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

484.5 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.