Herb Crusted Beef Roast with Horseradish Chive Sauce
1 beef round (sirloin) tip center roast (2 to 2 1/2 pounds)
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 clove garlic, minced
1/2 teaspoon cracked black pepper
1 cup dairy sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon ground white pepper
Heat oven to 325 degrees F.
Combine parsley, thyme, oil, garlic and black pepper; press evenly onto
all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat
thermometer so tip is centered in thickest part of beef. Do not add
water or cover. Roast in 325 degrees F oven 1 1/4 to 1 1/2 hours for
medium rare doneness.
Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
Remove roast when meat thermometer registers 140 degrees F for medium
rare. (Do not overcook.)
Transfer roast to carving board; tent loosely with aluminum foil. Let
stand 10 to 15 minutes. (Temperature will continue to rise about 5
degrees F to reach 145 degrees F for medium rare.)
Carve roast into thin slices; season lightly with salt, if desired.
Serve with sauce.
Makes 6 servings
Nutritional Information Per Serving Calories: 303 ; Protein: 33 g ; Fat:
17 g ; Sodium: 144 mg; Cholesterol: 108 mg ; Saturated Fat: 8 g ;
Dietary Fiber: .9 g ; Carbohydrates: 6 g
Posted by: Darlene BC <firstname.lastname@example.org>
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