Herb-Crusted Sirloin Cap Roast with Mushroom Pan Sauce and Crispy Rosemary Potatoes

Preheat oven to 425°F (220°C).

Remove the sirloin cap roast from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.

Finely chop 2 sprigs of rosemary and 2 sprigs of thyme leaves. Mince 3 cloves of garlic.

In a small bowl, combine the chopped herbs, minced garlic, 2 tablespoons of olive oil, 2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper.

Rub the sirloin cap roast with 2 tablespoons of Dijon mustard, then coat evenly with the herb mixture, pressing gently to adhere.

Wash and halve the baby potatoes. Toss with 1 tablespoon of olive oil, 1 sprig of rosemary leaves (chopped), 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.

Arrange potatoes in a single layer on a baking sheet and roast for 15 minutes.

While potatoes are roasting, heat a large, oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil.

Sear the sirloin cap roast fat side down first for 3 minutes until golden brown. Turn and sear all sides, about 2 minutes per side, creating a good fond (browned bits) on the pan.

Transfer the skillet with the roast to the oven (alongside the potatoes) and roast for about 20-25 minutes for medium-rare (internal temperature of 130-135°F).

While the meat is roasting, trim and wash green beans. Slice the mushrooms and finely dice the shallot. Mince the remaining garlic clove.

Remove the roast from the oven and transfer to a cutting board. Tent with foil and let rest for 10 minutes. The temperature will rise about 5°F while resting.

Stir the potatoes and continue roasting until crispy, about 5-10 more minutes.

Return the skillet with the fond to medium-high heat. Add 1 tablespoon of butter and sauté the mushrooms for 5 minutes until they release their moisture and begin to brown.

Add the diced shallot and remaining minced garlic, cooking for 1 minute until fragrant.

Deglaze the pan with 1/2 cup of red wine, scraping up all the browned bits with a wooden spoon. Reduce the wine by half, about 2 minutes.

Add 1 cup of beef broth and 2 sprigs of thyme. Simmer to reduce by half, about 5 minutes.

Meanwhile, in another pan, blanch the green beans in boiling salted water for 2 minutes, then drain and shock in ice water. Drain again and sauté in 1 tablespoon of butter with a pinch of salt and pepper until tender-crisp, about 3 minutes.

Finish the sauce by removing the thyme sprigs and swirling in 1 tablespoon of cold butter to create a silky texture. Season with salt and pepper to taste.

Slice the rested sirloin cap roast against the grain into 1/2-inch slices.

Serve the sliced roast with the mushroom pan sauce, crispy rosemary potatoes, and green beans.