MB Horseradish-Crusted Roast Beef
by Marti Brown
serves: 8
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Horseradish-Crusted Roast Beef |
Ingredients: |
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6 lbs |
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sirloin tip, roast |
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2 tbsp |
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Parsley |
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2 tbsp |
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Dijon mustard |
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1/2 cup |
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Horseradish, prepared |
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1 tbsp |
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Black pepper, coarsely ground |
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2 tbsp |
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Kosher salt |
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1 tbsp |
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Sugar |
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1 tbsp |
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Sherry vinegar |
Directions: |
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Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
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