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Herb-Crusted Sirloin Tip Roast with Creamy
Horseradish Sauce
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 and cracked pepper for seasoning cooked meat
Creamy Horseradish 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 and let stand 10 to 15 minutes.
Carve roast into thin
slices. Season with salt and pepper as desired. Serve with sauce.
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Here
is a different cocktail party menu idea. Roast a whole cut of
beef and serve as suggested below. These roast beef
recipes are perfect and perfectly easy. They can be roasted
ahead of time and served warm to room temperature. Serve
with potatoes or rice or with dinner rolls
"triangular"
shape. This lean and tender cut is best dry roasted, grilled or broiled
and will become tough if overcooked. Leave excess fat on while cooking to keep
the meat juicy and flavorful. Trim fat before serving.
