I outdid myself tonight, food-wise.
I was in the mood for roast beast, so I bought a 2.5lb sirloin roast. Pan seared it on all sides with lots of pepper and dumped it in the oven, pan and all, for 30 minutes at 400F, then another hour at 325F. That's basically, 35 minutes per pound, in total, which gives a medium-well roast – still moist, still juicy, not muck pink (figure 27-30 minutes per pound for medium-rare). Let that set for 10 minutes, while I did the gravy.
Basically, I just plopped a bit of water, some butter, some finely chopped red onion and a few pinches of sage in the pan (almost burning myself in the process – which is completely normal when you pick up a stainless steel frying pan that's been in a hot oven for more than an hour). Let that reduce until nice, thick and brown.
Served roast slices with veggie rice and steamed brocoli. Delish! I just wish I had a nice little red wine to go with it, but the SAQ was already closed by the time I started cooking :( Oh well, next time :)