This was delicious and easy. The sauce was great as well.
Roast Beef with Horseradish-Mustard Sauce
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.
Yield: 12 servings (serving size: 3 ounces beef and 2 tablespoons sauce)
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Amount per serving
- Calories: 203
- Calories from fat: 36%
- Fat: 8.1g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.4g
- Protein: 24.9g
- Carbohydrate: 5.3g
- Fiber: 2.4g
- Cholesterol: 70mg
- Iron: 2.9mg
- Sodium: 575mg
- Calcium: 37mg
- 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.
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