Roast Beef with Horseradish-Mustard Sauce
A dry rub of coriander, pepper, salt, and garlic encrusts this lean roast, which tastes great alone or with the accompanying sauce.
Makes: 12 servings
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 of fat
Vegetable oil spray
¾ cup prepared horseradish
½ cup stone-ground mustard
¼ cup white vinegar
Preheat oven to 450°. 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.
Combine horseradish, mustard, and vinegar. Serve with roast beef.
Nutrition information (3 ounces beef and 2 tablespoons sauce): 203 calories, 8.1 g fat(2.8 g sat, 3.1 g mono, 0.4 g poly), 24.9 g protein, 5.3 g carbohydrate, 2.4 g fiber, 70 mg cholesterol, 2.9 mg iron, 575 mg sodium, 37 mg calcium)
Source: Cooking Light: Holiday Cookbook, December 2002