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Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Combine parsley, thyme, oil, garlic and black pepper for the Sirloin Tip Roast rub. Then serve with a delicious horseradish-chive sauce. Your table will be pleased.

Herb-Crusted Sirloin Tip Roast with Creamy Horseradish-Chive Sauce

Cook Time: 2 hrs

Servings: 6

Ingredients: 11

(Keeps screen awake)

Ingredients

Sauce:

Preparation

  1. Step 1

    Preheat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef Roast.

  2. Step 2

    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 doneness.

  3. Step 3

    Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.

  4. Step 4

    Remove roast when meat thermometer registers 135°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce.

Nutrition Information

386 Calories

0 %*

3.5g SAT FAT

0 %DV**

39g PROTEIN

0 %DV

2.8 mg IRON

0 %DV

7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, Based on 5 ounce cooked beef serving: 386 Calories; 207.9 Calories from fat; 23.1g Total Fat (3.5 g Saturated Fat; 0.3 g Trans Fat; 0.8 g Polyunsaturated Fat; 1.7 g Monounsaturated Fat;) 138 mg Cholesterol; 173 mg Sodium; 4.5 g Total Carbohydrate; 0.8 g Dietary Fiber; 39 g Protein; 2.8 mg Iron; 446 mg Potassium; 10 mg NE Niacin; 0.8 mg Vitamin B6; 2.3 mcg Vitamin B12; 7 mg Zinc; 42 mcg Selenium; 150 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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