Roast Beef with Horseradish-Mustard Sauce

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.

Yield: 12 servings (serving size: 3 ounces beef and 2 tablespoons sauce)

Ingredients

• Roast beef:
• 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
• 
  Sauce:
• 3/4  cup  prepared horseradish
• 1/2  cup  stone-ground mustard
• 1/4  cup  white vinegar

Preparation

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.

Nutritional Information

Calories:

203 (36% from fat)

Fat:

8.1g (sat 2.8g,mono 3.1g,poly 0.4g)

Protein:

24.9g

Carbohydrate:

5.3g

Fiber:

2.4g

Cholesterol:

70mg

Iron:

2.9mg

Sodium:

575mg

Calcium:

37mg