Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce
- Ready In:
- 1hr 25mins
- 2 - 2 1⁄2 lbs center sirloin tip roast
- 1 tablespoon minced fresh parsley
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon vegetable oil
- 1 garlic clove, minced
- 1⁄2 teaspoon cracked black pepper
- 1 cup sour cream
- 1⁄2 cup prepared horseradish
- 2 tablespoons milk
- 1 tablespoon snipped fresh chives
- 1⁄8 teaspoon white pepper
- Heat oven to 325°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°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
- Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
- Remove roast when meat thermometer registers 140°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°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.
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This was my first roast of this type and my DH and I loved it. Unfortunately I was not as careful as the recipe suggested and the next thing I knew the roast was at 150 degrees, even though it hadn't been in the oven 1 hour and 15 mins yet. As the introduction explained, this made it a little tougher than ideal (medium to medium well). So I recommend anyone trying this recipe to start checking before the hour mark to make sure it's not over done. But the flavor was there and we still enjoyed it. I didn't make the sauce because we aren't into horseradish but we didn't feel it needed it. Officially added to our recipes. Thank you.
I served this for Christmas dinner and it was a hit! I had a 3 pound sirloin tip roast, cooked it to 140 degrees and it was perfect! The sauce is delicious. I realized I was out of thyme and had to substitute steak seasoning, used 2 cloves of garlic and added some dried rosemary that I chopped up, it was wonderful and everyone requested it for next Christmas.