Forget Beef Tenderloin: This Cheaper Cut Is Quietly Packing More Flavor

Beef isn't cheap these days, which is why it's ideal to seek out less expensive cuts that still pack impressive flavor. And as much as we love the tender texture of beef tenderloin, finding the best mix of taste and price is sometimes the better move for our wallets. To get a better idea of what to purchase, we spoke to Dagan Lynn, executive chef from Beef. It's What's For Dinner., for an alternative to tenderloin that is worth seeking out.

"Top sirloin is one of my favorite alternatives to beef tenderloin because it strikes the right balance between value, flavor, and tenderness," Lynn says. "You can cook a top sirloin roast to easily feed a crowd and still have your beef show-stopper centerpiece at the dinner table." He suggests serving it with broccolini (which is a vegetable that didn't exist until 1993) for a family-pleasing meal. Broccolini has a mild flavor that's less bitter than broccoli and makes for a good vegetable accompaniment to this flavorful beef.

Lynn says that top sirloin is well-suited for a roast primarily because it stays juicy while still developing a good outer crust. (Try not to confuse it for a sirloin tip roast, which is a tougher cut of beef better suited for deli-style roast beef.) He suggests using one key piece of kitchen equipment to ensure you're cooking it properly, however. 

He explains, "When roasting top sirloin, I recommend covering all sides of your beef with your preferred seasonings and then putting your beef in a shallow roasting pan. You do not need to add water to the roasting pan or cover it. Instead, use an ovenproof meat thermometer to keep tabs of the temperature at the thickest part of the beef, and take out your roast when the meat thermometer reads 135 degrees Fahrenheit for medium rare or 150 degrees for medium." A meat thermometer will ensure you pull the roast out when it hits the sweet spot. And if you're looking for a good side, his suggestion is to try this crumb-crusted top sirloin roast with roasted garlic potatoes and bourbon sauce since you can cook both the roast and the potatoes at the same time without any extra fuss.