Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce

photo by *Parsley*


- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
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Ingredients
- 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
- salt
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Sauce
- 1 cup sour cream
- 1⁄2 cup prepared horseradish
- 2 tablespoons milk
- 1 tablespoon snipped fresh chives
- 1⁄8 teaspoon white pepper
directions
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Instructions:
- 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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Reviews
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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.
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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.
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Very good! The herbs and garlic (I used one extra clove) gave this roast a delightful flavor. I cooked it to 150 degrees before removing it from the oven, because we like our beef done a bit more than med rare. It came out perfect (medium). The sauce was very tasty. Thanks for a great recipe. I'll be making this again!
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Delicious! The sauce was great and it went so well with the other herbs. I added some more garlic to the rub. I used low-fat sour cream for the sauce. I dipped my brocolli and potatoes in that awesome sauce! Mmmmmmm! I had to use dried chives because I had no fresh:( . I will make again-with fresh chives, of course! Thanx for sharing!
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RECIPE SUBMITTED BY
I've been a member for over 13 years, all the way back when this site was Recipezaar.com. I've gone from being a newlywed to middle-aged divorce. While my life has changed drastically many times since 2003 I have found this site to be helpful in every carnation. I'm no longer "Shrek's Wife" as my ogre has returned to his hermit swamp life. This Fiona is now living a new adventure in a new world.