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Sirloin Tip Roast with Horseradish-Chive Sauce
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| 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. |
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