Roast Sirloin of Beef with Port Sauce

Put the meat in a roasting pan on a rack. Salt and pepper it. Pour the oil over the meat and set aside at room temperature for 2 hours. Simmer the stock or consomme and the port together long enough to reduce it to 1/2 of its original quantity. Remember if the port is too cheap to drink, it is too cheap to cook with. That means no Gallo, upgrade just a bit! Saute the mushrooms in 3 tablespoons of the butter until all the liquid is evaporated. Do not burn or the mushrooms will be bitter. Add a little garlic salt. Pour the port wine sauce over the mushrooms and set aside. About 1 1/2 hours before you want to serve the meal start to roast the meat in a pre-heated 500 degree oven, leaving the door ajar. Every 5 minutes or so, turn the roast and baste it with oil. Do this for about 20 to 30 minutes. The roast must be crisp on the outside. When totally seared, take the meat out of the oven and place it in another roasting pan. Put the remaining 1 tablespoon of butter over the top of the roast and set aside. Reduce the oven temperature to 350 degrees. Put the meat back in the oven. It will take 30 to 45 minutes, depending on the doneness you want, to finish roasting the meat. As soon as the beef starts to roast, baste frequently with the port sauce. Don't use the mushrooms! When done, let the roast stand outside the oven for 10 minutes to rest before carving. Keep the sauce hot. Slice the meat and pour some sauce over the slices. Serve the remainder in a bowl.