Our friends at Prime Time Butcher have the perfect holiday dinner figured out– prime cuts of meat with delicious, slow-cultured Banner Butter! Find Josh Kreitzman’s recipe for Garlic Rosemary Sirloin Roast Beef below!



Preparation Time: 15 Mins
Cook Time: 1 Hr 30 Mins
Servings: 6-8 Servings
Difficulty: Easy



  • 3 pounds boneless Dry Aged Prime Sirloin Roast Beef
  • ¼ cup chopped fresh rosemary (or other favorite herbs)
  • ¼ cup chopped garlic (about 20 cloves)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 4 tablespoons Banner Butter Smoked Sea Salt, divided
  • 4 cups a variety of mushrooms, sliced to about the same size
  • 2 peeled shallots, sliced
  • 2 tablespoons of fresh Italian parsley, chopped
  • 1 cup beef (or chicken) stock


  1. Preheat oven to 350ºF.
  2. Season your pre-tied Dry Aged Prime Sirloin Roast generously with salt and pepper.
  3. Toss rosemary and garlic together. Add 2 tablespoons of olive oil and stir to combine, creating a paste. Reserve.
  4. In a cast iron skillet, over medium heat, heat the vegetable oil and, once smoking hot, sear all sides of the meat, about 5-8 minutes.
  5. Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
  6. Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 125F to 130F degrees (medium-rare). Let it rest for at least 10 minutes before serving.
  7. While the roast is resting, sauté the mushrooms and shallots in another pan, over medium heat with 2 tablespoons butter until soft and no liquid is left in the pan, approximately 5 minutes. Season with salt and pepper.
  8. Remove roast from the cast iron skillet and place skillet on stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
  9. Now add the mushroom and shallots, stir in the remaining 2 tablespoons of butter and stir until silky.  Sprinkle chopped parsley over mushrooms and shallots.
  10. Now, slice ½ inch pieces and place the slices back in the skillet with the sauce and spoon some of the sauce over the roast.
  11. Garnish with rosemary