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.
5

Outstanding

Yield:

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

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

Preparation

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.

Note:

December 2002
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