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Roast Beef with Horseradish-Mustard Sauce

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 12 servings (serving size: 3 ounces beef and 2 tablespoons sauce)
A dry rub of coriander, pepper, salt, and garlic encrusts the roast. Use leftover roast and sauce along with Swiss cheese to make great sandwiches on toasted sourdough.

Ingredients

  • Roast beef:
  • 2 tablespoons ground coriander seeds
  • 1 tablespoon cracked black pepper
  • 2 teaspoons kosher salt
  • 5 garlic cloves, crushed
  • 1 (3-pound) sirloin tip roast, trimmed
  • Cooking spray
  • Sauce:
  • 3/4 cup prepared horseradish
  • 1/2 cup stone-ground mustard
  • 1/4 cup white vinegar

Nutrition Information

  • calories 203
  • caloriesfromfat 36 %
  • fat 8.1 g
  • satfat 2.8 g
  • monofat 3.1 g
  • polyfat 0.4 g
  • protein 24.9 g
  • carbohydrate 5.3 g
  • fiber 2.4 g
  • cholesterol 70 mg
  • iron 2.9 mg
  • sodium 575 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450° for 20 minutes.

  3. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5° upon standing.) Cut roast against grain into thin slices.

  4. To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.