
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
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1Place 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.
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2Combine and mix roast seasoning ingredients and spread over the surface of the roast with a rubber spatula.
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3Roast 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
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1Remove roast from pan and set aside. Remove any large pieces of charred drippings from pan.
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2Add butter and onion to roasting pan and cook over burner on low-medium heat stirring to soften and cook onion about 3 minutes.
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3Add 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.
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4Strain sauce through sieve or strainer. Carve beef and serve with sauce.
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!Remove roast from oven when thermometer registers 10°F lower than desired doneness and let set for about 15 minutes before carving.