Beef, Pork and Lamb

Roast Beef with Tangy Mustard Sauce

Servings

8

Level

Easy

Roast & Seasoning

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

Sauce

  • 3 Tablespoons Challenge European Style Butter
  • 2 Tablespoons finely chopped onion
  • 1 Tablespoon red wine vinegar
  • 2 Tablespoons all-purpose flour
  • 1 cup beef broth
  • ½ cup red wine
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon horseradish
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Roast & Seasoning

  • 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
    Combine and mix roast seasoning ingredients and spread over the surface of the roast with a rubber spatula.
  • 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
    Remove roast from pan and set aside. Remove any large pieces of charred drippings from pan.
  • 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
    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
    Strain sauce through sieve or strainer. Carve beef and serve with sauce.
  •  !
    Remove roast from oven when thermometer registers 10°F lower than desired doneness and let set for about 15 minutes before carving.