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An elegant roast served
with a creamy horseradish and chive sauce...together, they are
the perfect compliment of flavors.
Herb-Crusted
Sirloin Tip Roast with Creamy Horseradish-Chive Sauce
- 1 (2 to 2 1/2 pound) beef
sirloin (or round) tip center roast
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 clove garlic, minced
1/2 teaspoon cracked black pepper
Salt
Sauce:
1 cup dairy sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon ground white pepper
- Heat oven to 325°F.
- Combine parsley, thyme,
oil, garlic and black pepper; press evenly onto all surfaces
of beef roast.
- Place roast on rack in
shallow roasting pan. Insert ovenproof meat thermometer so tip
is centered in thickest part of beef. Do not add water or cover.
Roast in 325°F oven 1 1/4 to 1 1/2 hours for medium rare
doneness.
- Meanwhile combine sauce
ingredients in small bowl; cover and refrigerate.
- Remove roast when meat
thermometer registers 140°F for medium rare. (Do not overcook.)
Transfer roast to carving board; tent loosely with aluminum foil.
Let stand 10 to 15 minutes. (Temperature will continue to rise
about 5°F to reach 145°F for medium rare.) Carve roast
into thin slices; season with salt, as desired. Serve with sauce.
Makes 6 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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