Roast Beef with Horseradish-Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A dry rub of coriander, pepper, salt, and garlic encrusts the roast. Use leftover roast and sauce along with Swiss cheese to make great sandwiches on toasted sourdough. Ingredients:
2 tablespoons ground coriander seeds |
1 tablespoon cracked black pepper |
2 teaspoons kosher salt |
5 garlic cloves, crushed |
1 (3-pound) sirloin tip roast, trimmed |
cooking spray |
3/4 cup prepared horseradish |
1/2 cup stone-ground mustard |
1/4 cup white vinegar |
Directions:
1. Preheat oven to 450°.
2. To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.
3. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.
4. To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
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