Spiced Roast Beef with Brussels Sprouts and Red Wine Sauce | RICARDO

Ingredients

• 1 lb (450 g) Brussels sprouts, trimmed and halved if large
• ½ tsp curry power
• ½ tsp ground coriander
• ½ tsp salt
• 1 sirloin beef roast, about 1 ¾ lb (800 g), tied
• 2 tbsp butter
• 1 tbsp (15 ml) Dijon mustard
• 1 tbsp cornstarch
• 1 can (10 oz/284 ml) concentrated beef broth
• ½ cup (125 ml) water
• 1 small red onion, thinly sliced
• 1 cup (250 ml) red wine