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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Roast Beef with Horseradish-Mustard Sauce

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.

Cooking Light DECEMBER 2002

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

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.

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
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Roast Beef with Horseradish-Mustard Sauce recipe

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