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)
Recipe from Cooking Light

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Nutritional Information

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


  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.
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