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

HERB-CRUSTED SIRLOIN TIP ROAST
WITH CREAMY HORSERADISH-CHIVE SAUCE

1 beef sirloin (or round) tip center roast (2 to 2 1/2 pounds)
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 clove garlic, minced
1/2 teaspoon cracked black pepper
Salt
FOR THE CREAMY HORSERADISH-CHIVE SAUCE:
1 cup dairy sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon ground white pepper

Heat oven to 325 degrees F.

Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast. 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 degrees F oven 1-1/4 to 1-1/2 hours for medium rare doneness.

FOR THE CREAMY HORSERADISH-CHIVE SAUCE:
Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.

Remove roast when meat thermometer registers 140 degrees F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5 degrees F to reach 145 degrees F for medium rare.)

TO SERVE:
Carve roast into thin slices; season with salt, as desired. Serve with sauce.

Servings: 6
Source: Cattlemen's Beef Board