Herb-Crusted Sirloin Tip Roast
with Creamy Horseradish-Chive Sauce
An elegant roast served with a creamy horseradish and chive sauce. Together, they are the perfect compliment of flavors.
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
1 cup dairy sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon ground white pepper
- Preheat 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.