The Perfect Father’s Day Dinner || Feeling Peckish

This extra special video is dedicated to my Dad. Here I show you how to make his all time favourite meal. Recipe below:


1.5 lbs beef sirloin tip oven roasts (or eye-of-round as in the video)

2 tablespoons olive oil

3 cloves garlic , grated

1 tbsp fresh thyme

Large pinch of salt


3 White onions, sliced into medallions

2 tablespoons all-purpose flour

1/3 cup dry red wine

2 cups sodium-reduced beef broth

2 teaspoons Dijon mustard

Preheat your oven to 450˚F.

Rub beef all over with oil, garlic, and a generous helping of salt and pepper. In a large roasting dish lay down the onion slices. Place the beef in the oven and immediately turn down the oven to 400˚F and cook for 50 minutes for medium rare. Basting two or three times during the cook. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.

While roast is resting, drain all but 2 tbsp fat from pan and the onions. Pour onions and fat into a sauce pan or skillet and sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and a bit of pepper; and mash using a potato masher. Bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley and mustard. Serve with beef, mashed potatoes and peas.