I have a 3.2 lb beef sirloin tip roast that I've been charged with preparing for a NYE celebration of 8 foodies and wine lovers. I've searched this board, and many others, and just haven't found the right recipe or an overview of the cut. Here's what I'm thinking- any advice would be MOST appreciated!
Marinate overnight in a standard soy or balsamic marinade (garlic, oil, spices, etc). Sear all sides in an ovenproof skillet, and place in a low oven (275, maybe?) with a 1/2 cup of my super-rich beef stock, another 1/2 cup of port or sherry, and a large handful of chopped cherries. Leave it alone until rare, let it rest, slice it and serve with the cherry sauce (which may have to be reduced?). A nice deep cab to accompany, perhaps?
Am I stepping on any land mines with this? From what I can tell, the cut isn't the tenderest- would braising be better? Am I already braising, a little, with all the liquid? Should I turn the roast halfway through? I'm a little paranoid about ruining the main course...