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.
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
3/4 cup prepared horseradish
1/2 cup stone-ground mustard
1/4 cup white vinegar
How to Make It
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.
This is one of those Holy Crap Batman recipes to me. I've made it a few times now. It is easy to overcook, but that might be due to using grass fed beef. I make 0.5 the sauce. I like to serve it with oven roasted sweet potatoes and onions from the same Dec '02 issue.
WOW!!! SO good. Was running late home from work, so my fella took care of this one. Would make again in a heartbeat. So good and easy, planning on making for the big fam for Christmas. Made exactly as indicated by the recipe.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!