Sirloin Tip Roast with Horseradish-Chive Sauce
|
Ingredients: |
1 |
|
beef
sirloin (or round) tip center roast (2 to 2-1/2 pounds) |
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 |
|
Instructions: |
1. |
|
Heat
oven to 325°F. Combine parsley, thyme, oil, garlic and black
pepper; press evenly onto all surfaces of beef roast. |
2. |
|
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. |
3. |
|
Meanwhile
combine sauce ingredients in small bowl; cover and refrigerate. |
4. |
|
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. |
|
|
|
|