Lunch: Roast Beef with Horseradish-Mustard Sauce Recipe | MyRecipes

A dry rub of coriander, pepper, salt, and garlic encrusts the roast. Use leftover roast and sauce along with Swiss cheese to make great sandwiches on toasted sourdough.

Ingredients

2 tablespoons ground coriander seeds
1 tablespoon cracked black pepper
2 teaspoons kosher salt
5 garlic cloves, crushed
1 (3-pound) sirloin tip roast, trimmed
Cooking spray

Instructions

Preheat oven to 450 °.
To prepare roast beef, combine first 4 ingredients; rub over roast. Place roast on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of roast. Bake at 450 ° for 20 minutes.
Reduce oven temperature to 300 ° (do not remove roast from oven); bake an additional 40 minutes or until thermometer registers 140 ° (medium-rare) or desired degree of doneness. Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 ° upon standing.) Cut roast against grain into thin slices.
To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.

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