Roast Beef with Horseradish-Mustard Sauce

Roast Beef with Horseradish-Mustard Sauce Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.


12 servings (serving size: 3 ounces beef and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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


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
3/4 cup prepared horseradish
1/2 cup stone-ground mustard
1/4 cup white vinegar


Preheat oven to 450°.

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.

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.

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

December 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note