Three-Mustard Beef Sirloin Tip Roast with Vegetables
Dijon, mustard seeds and dry mustard unite for big taste when paired with beef roast and vegetables.
Cook Time: 2 hrs 45 mins
Servings: 12
Ingredients: 20
Ingredients
Vegetables:
Mustard Sauce:
Preparation
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Step 1
Heat oven to 325°F. Combine 3 tablespoons Dijon-style mustard, 1 tablespoon thyme and 1/2 teaspoon pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef Sirloin Tip Roast. Press bread crumbs evenly onto roast over mustard.
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Step 2
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
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Step 3
Meanwhile prepare vegetables. Cut shallow “X” into bottom of each Brussels sprout. Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl. Transfer to metal baking sheet. Cover tightly with aluminum foil. Roast in 325°F oven 1 to 1-1/4 hours or until crisp-tender. Uncover baking sheet; continue roasting 5 minutes or until lightly browned.
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Step 4
Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
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Step 5
Meanwhile prepare Mustard Sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm.
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Step 6
Carve roast into thin slices. Serve with vegetables and Mustard Sauce.
Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition Information
265 Calories
3g SAT FAT
28g PROTEIN
4.4 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 265 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 74 mg Cholesterol; 68 mg Sodium; 14 g Total Carbohydrate; 3.2 g Dietary Fiber; 28 g Protein; 4.4 mg Iron; 4.3 mg NE Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.6 mg Zinc; 25.1 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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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