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A beef roast is coated with a mixture of
Dijon mustard, honey, curry powder and chives, grilled to perfection
and served with curried-mustard cream.
Grilled Rump Roast
with Curried Mustard
- 1 (3-pound) boneless beef round rump roast
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1 teaspoon snipped fresh chives
- 1/2 cup sour cream
- Snipped fresh chives (optional)
- Trim fat from meat.
- Stir together mustard, honey, curry powder
and 1 teaspoon chives. Measure about 1 tablespoon of the mustard
mixture; brush over meat. Insert a meat thermometer into the
center of the meat.
- For sauce, in a small bowl combine the
remaining mustard mixture and sour cream. Cover and refrigerate
until serving time.
- In a covered grill arrange medium coals
around a drip pan. Test for medium-low heat above the pan. Place
meat on grill rack over drip pan. Cover and grill to desired
doneness. Allow 1 1/4 to 1 3/4 hours for medium rare (140°F
/ 60°C) or 1 3/4 to 2 1/4 hours for medium (155°F / 65°C).
- Remove meat from grill and cover with
foil. Let stand for 15 minutes before slicing. (The meat's temperature
will rise 5°F during standing.)
- Serve the meat with sauce and, if desired,
additional snipped chives.
Makes 12 servings.
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