Bacon Wrapped Roast Beef over Sweet Potato Mash

Talk about an easy meal prep weekend. This was another easy one dish and low maintenance recipe. I only used about 1.5 lb top sirloin, so I cut the ingredients in half and roasted for only 35 minutes, which I think was a little too long. Also, the original recipe came with instructions for a sweet potato mash, but I made my own version. I boiled about 4.5 lbs of sweet potato (you can also steam or bake the potatoes), then drained and added them to the food processor. Next, I added the thick part of the coconut milk from the can, some dried sage, cinnamon, and salt and mixed until everything was blended well. If you want to check out the original recipe's version of sweet potato mash though, check out the link below. Nothing too special about this meal, just another delicious bacon wrapped steak with a simple sweet potato mash.

Bacon Wrapped Roast Beef
Beef Ingredients:

• 3 1/2 lb top sirloin roast beef
• 6 slices bacon (I used 5 slices)
• ¼ cup cooking fat
• 3 cloves garlic, minced
• 1 tbsp of Dijon or homemade mustard
• 1 tbsp good quality or homemade horseradish (I omitted)
• 3/4 cup red wine
• 1 3/4 cups homemade beef stock

Directions:

1. Preheat your oven to 400 F.
2. In a small bowl, combine the butter or other cooking fat, garlic, mustard and horseradish. Mix until smooth.
3. Rub the roast all over with the mixture.
4. Lay the bacon pieces out flat so that they are slightly overlapping. Then place the roast on top of the bacon and wrap the pieces around the roast. If needed, use toothpicks to hold the bacon in place.
5. Place the roast in a roasting dish and cook at 400 F for 20 minutes.
6. Once the roast has been in for 20 minutes, add the wine and stock to the roasting dish. At the same time, adjust the heat to 350 F.
7. Roast for about 70 minutes, depending on how well-done you like your meat. 20 minutes per pound is a good rule of thumb for a medium rare to medium well roast. There is a good reference chart included in the cookbook to know the exact roasting times of the different cuts of meat.

​Original recipe found here