Roast Beef with Tangy Mustard Sauce

Roast & Seasoning

  1. 3½ to 4 lbs. beef sirloin tip roast (French Roll or Rolled Sirloin roast)
  2. 3 Tablespoons Dijon mustard
  3. 2 Tablespoons prepared horseradish
  4. 2 Tablespoons Challenge European Style Butter, softened
  5. 2 cloves garlic, minced
  6. 1 teaspoon dried thyme leaves
  7. ½ teaspoon dried tarragon leaves
  8. ½ teaspoon ground black pepper

Sauce

  1. 3 Tablespoons Challenge European Style Butter
  2. 2 Tablespoons finely chopped onion
  3. 1 Tablespoon red wine vinegar
  4. 2 Tablespoons all-purpose flour
  5. 1 cup beef broth
  6. ½ cup red wine
  7. 2 Tablespoons Dijon mustard
  8. 1 teaspoon horseradish
  9. 1 teaspoon sugar
  10. 1 teaspoon salt
  11. ½ teaspoon ground black pepper

Roast & Seasoning

  1. 1

    Place roast (fat side up) on a rack in an open shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of meat.

  2. 2

    Combine and mix roast seasoning ingredients and spread over the surface of the roast with a rubber spatula.

  3. 3

    Roast meat in a 325°F oven for about 30 minutes per pound to desired degree of doneness, using thermometer as a final guide: (140°F-rare; 150°F-medium; 160°F-well).

Sauce

  1. 1

    Remove roast from pan and set aside. Remove any large pieces of charred drippings from pan.

  2. 2

    Add butter and onion to roasting pan and cook over burner on low-medium heat stirring to soften and cook onion about 3 minutes.

  3. 3

    Add vinegar and scrape bottom of pan to deglaze drippings. Add flour, stirring and cooking for 1-2 minutes. Stir in wine and beef broth. Add mustard, horseradish, sugar, salt and pepper. Stir until sauce comes to a boil and thickens slightly. Remove from heat.

  4. 4

    Strain sauce through sieve or strainer. Carve beef and serve with sauce.

Note: Remove roast from oven when thermometer registers 10°F lower than desired doneness and let set for about 15 minutes before carving.

Source: Challenge Home Economist

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