Combine parsley, thyme, oil, garlic and black pepper for the Sirloin Tip Roast rub. Then serve with a delicious horseradish-chive sauce. Your table will be pleased.
Herb-Crusted Sirloin Tip Roast With Creamy Horseradish-Chive Sauce
Herb-Crusted Sirloin Tip Roast With Creamy Horseradish-Chive Sauce
INGREDIENTS
1 beef Sirloin Tip Roast Boneless (800 gr to 1 kg)
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 teaspoon minced garlic
1/2 teaspoon cracked black pepper
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
No. Servings:
4
Cooking time:
130 minutes
INSTRUCTIONS
- Preheat oven to 160°C. 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 160°C 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 58°C for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 20 minutes. (Temperature will continue to rise about 5°C to reach 63°C for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce.
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