6 cloves garlic
1/2 tsp (2 mL) salt
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) pepper
3 lb (1.4 kg) beef sirloin tip oven roasts

Porcini Mushroom Jus:
1 pkg dried porcini mushrooms
1 tbsp (15 mL) vegetable oil
1 clove garlic, minced
1 Pinch dried thyme
1 Pinch salt
1 tbsp (15 mL) brandy or sodium-reduced beef stock
1-1/2 cups (375 mL) sodium-reduced beef stock

On cutting board, finely mince garlic; sprinkle with salt. Using flat side of knife, smash and scrape garlic to form paste. Scrape into small bowl. (read a detailed Buttermilk Smashed Potatoes recipe)

Mix oil, thyme and pepper into garlic paste; rub all over top and sides of roast.

Place roast on rack in small roasting pan; add 1-1/2 cups (375 mL) water. Roast in 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); roast for about 1 hour and 30 minutes longer or until meat thermometer registers 140°F (60°C) for medium-rare. Or roast until 155°F (68°C) for medium.

Transfer to cutting board and tent with foil; let stand for 15 minutes before carving thinly. Remove half and set aside for Pub-Style Beef Dip.

Porcini Mushroom Jus:
Meanwhile, soak mushrooms in 1 cup (250 mL) boiling water for 20 minutes. With slotted spoon, remove mushrooms and chop. Strain liquid and set aside.

Skim fat from roasting pan juices. Place pan over medium-high heat; add mushroom liquid and bring to boil, scraping up brown bits. Strain and set pan juices aside.

In saucepan, heat vegetable oil over medium heat; fry garlic, thyme, salt and mushrooms until softened, about 2 minutes. Add brandy; cook, stirring, until no liquid remains.

Add stock and reserved pan juices; bring to boil. Reduce heat and simmer, uncovered, for about 8 minutes or until reduced to about 2 cups (500 mL). Remove 1 cup (250 mL) and set aside for Pub-Style Beef Dip. Serve remaining roast and jus.