This high protein sirloin roast with cranberry red wine sauce is the Thanksgiving centrepiece for a smaller table. A sirloin roast gets a garlic and rosemary crust, roasts to a juicy pink centre, and is served with a glossy sauce made from cranberries, red wine and the pan juices — 45g of protein per serving, dinner on the table in 65 minutes.
The trick is the thermometer and the rest, just like with any roast. Pull the sirloin a few degrees early, let it rest while you make the sauce in the same pan, and the sauce picks up every bit of flavour the roast left behind.
Why you’ll love it
- 45g protein per serving, about 410 calories
- A proper Thanksgiving centrepiece that serves 4 — no whole turkey needed
- Cranberry red wine sauce made in the same pan, in 10 minutes
- Leftovers slice beautifully for sandwiches the next day
Ingredients
- 800g (about 1.75 lb) sirloin roast, trimmed and tied
- 150g fresh cranberries
- 125 ml red wine
- 250 ml beef broth, low sodium
- 1 tbsp honey
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped, plus sprigs to serve
- 1 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp coarse sea salt
- 1 tsp black pepper, freshly ground
Equipment used
- A large ovenproof skillet or roasting pan, for searing and roasting the sirloin
- An instant-read meat thermometer, for hitting medium-rare
- Kitchen twine, for tying the roast so it cooks evenly
- A sharp carving knife, for slicing clean medallions
Instructions
- Take the sirloin out of the fridge 30 minutes before cooking and pat it dry. Tie it with kitchen twine at 5 cm intervals.
- Mix the garlic, rosemary, thyme, Dijon mustard, olive oil, salt and pepper into a paste and rub it all over the roast.
- Heat the oven to 200°C (400°F). Heat a large ovenproof skillet over high heat and sear the sirloin for 2–3 minutes per side, until browned all over.
- Transfer the skillet to the oven and roast for 35–40 minutes, until an instant-read thermometer reads 52°C (125°F) in the centre for medium-rare.
- Move the roast to a board, tent loosely with foil, and rest for 10–15 minutes.
- Meanwhile, set the skillet over medium heat, add the red wine and scrape up the browned bits. Add the beef broth, cranberries and honey and simmer for 8–10 minutes, until the cranberries burst and the sauce thickens.
- Stir in the butter, slice the roast into medallions, and serve with the cranberry red wine sauce spooned over the top.
Tips
- Use an instant-read thermometer — it is the only reliable way to hit medium-rare, and sirloin forgives less than tenderloin.
- Don’t skip the rest. Slicing too soon spills the juices onto the board instead of keeping them in the meat.
- If the sauce is too tart, add another teaspoon of honey; if it is too sweet, add a splash of red wine vinegar.
- The roast keeps 3 days in the fridge. Slice it cold and thin for sandwiches, or warm it gently in a low oven.
Estimated nutrition per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 410 |
| Protein | 45g |
| Carbohydrates | 14g |
| Fat | 20g |
These are estimated macros based on standard ingredient values, not lab-measured results.
More high-protein recipes to try
- High Protein Thanksgiving Beef Tenderloin with Garlic Herb Crust
- Sheet Pan Steak and Roasted Fall Vegetables Thanksgiving Style — 42g Protein
- High Protein Beef and Broccoli Stir Fry — 43g Protein, 20 Minutes
FAQ
Can I use a different cut of beef? Yes — a tenderloin roast works with this high protein sirloin roast with cranberry red wine sauce method, but reduce the roast time by about 10 minutes and go by the thermometer, not the clock.
Is this high protein sirloin roast with cranberry red wine sauce good for a small Thanksgiving? Yes. It is built for one: a 1.75 lb roast serves 4 generously, and it scales easily — a 3 lb roast serves 8 with about 15 extra minutes in the oven.
How do I know when it is done? Go by temperature: 52°C (125°F) for medium-rare, 57°C (135°F) for medium, 63°C (145°F) for medium-well. Pull the roast out 3 degrees early — it keeps cooking while it rests.
Can I make the sauce ahead? Yes. Make the cranberry red wine sauce a day ahead and refrigerate it, then reheat gently and stir in the butter just before serving — or make it in the pan while the roast rests, as written.
High Protein Sirloin Roast with Cranberry Red Wine Sauce
Equipment
- A large ovenproof skillet or roasting pan
- An instant-read meat thermometer
- Kitchen Twine
- A sharp carving knife
Ingredients
- 800 g sirloin roast about 1.75 lb, trimmed and tied
- 150 g fresh cranberries
- 125 ml red wine
- 250 ml beef broth low sodium
- 1 tbsp honey
- 3 garlic cloves minced
- 1 tbsp fresh rosemary finely chopped, plus sprigs to serve
- 1 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp coarse sea salt
- 1 tsp black pepper freshly ground
Instructions
- Take the sirloin out of the fridge 30 minutes before cooking and pat it dry. Tie it with kitchen twine at 5 cm intervals.
- Mix the garlic, rosemary, thyme, Dijon mustard, olive oil, salt and pepper into a paste and rub it all over the roast.
- Heat the oven to 200°C (400°F). Heat a large ovenproof skillet over high heat and sear the sirloin for 2–3 minutes per side, until browned all over.
- Transfer the skillet to the oven and roast for 35–40 minutes, until an instant-read thermometer reads 52°C (125°F) in the centre for medium-rare.
- Move the roast to a board, tent loosely with foil, and rest for 10–15 minutes.
- Meanwhile, set the skillet over medium heat, add the red wine and scrape up the browned bits. Add the beef broth, cranberries and honey and simmer for 8–10 minutes, until the cranberries burst and the sauce thickens.
- Stir in the butter, slice the roast into medallions, and serve with the cranberry red wine sauce spooned over the top.
Notes
Instant Read Meat Thermometer
the only reliable way to hit medium-rare on this high protein sirloin roast with cranberry red wine sauce.
Cast Iron Skillet 12 Inch
for searing the sirloin hard on the hob, roasting it in the oven, then making the sauce in the same pan.
Stainless Steel Roasting Pan with Rack
keeps the roast out of its own juices so the herb crust stays crisp.
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