Roast Beef with Tangy Mustard Sauce
Place 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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Cooking tools:
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Fine-mesh sieve
- Carving knife
- Carving fork
- Oven
- Stove
- Spatula
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 3½ to 4 pounds. 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
- 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
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