Best 2 Herb Crusted Sirloin Tip Roast W Creamy Horseradish Chive Sauce Recipes

Indulge in the tantalizing flavors of Herb-Crusted Sirloin Tip Roast with Creamy Horseradish Chive Sauce, a culinary masterpiece that promises an unforgettable dining experience. This savory dish features a perfectly roasted sirloin tip roast, coated in a flavorful herb crust that infuses every bite with aromatic goodness. The accompanying creamy horseradish chive sauce adds a delightful tang and zest, elevating the roast to a new level of deliciousness. This comprehensive recipe guide will take you through the steps of creating this delectable meal, ensuring a tender and juicy roast paired with a luscious sauce that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

Steps:

Special Equipment: food processor
Preheat oven to 350 degrees F.
Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
Horseradish Cream:
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
Yield: 1/2 cup

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE

Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce image

Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Average weight is 2 to 2-1/2 pounds. RECIPE FROM "BEEFITSWHATSFORDINNER.COM" *** UPDATE 10/29/08 - Remember that this is a tough cut of meat if overcooked. Cooked to medium, it is very chewy and you'll have to cut it in 'wafer' thin slices, medium rare is the most you can get away with. I tried this on a cut of cross rib and the seasonings overpowered it so let me know if you have any luck using with different cut of meat. I have cooked it too long and although had great flavor was just to rough to eat for my taste, so I used for stew meat the next day..

Provided by Bess Ebee

Categories Roast Beef

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -2 1/2 lbs center sirloin tip roast
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 garlic clove, minced
1/2 teaspoon cracked black pepper
salt
1 cup sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon white pepper

Steps:

Instructions:.
Heat oven to 325°F.
Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

Tips:

For the best results, use a meat thermometer to ensure that the roast is cooked to your desired doneness.
If you don't have a meat thermometer, cook the roast for about 1 hour and 15 minutes per pound for medium-rare, or 1 hour and 30 minutes per pound for medium.
Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
For the creamy horseradish-chive sauce, be sure to use fresh horseradish for the best flavor.
If you don't have fresh horseradish, you can use prepared horseradish, but it will be less flavorful.
Taste the sauce before serving and adjust the seasonings as needed.

Conclusion:

This herb-crusted sirloin tip roast with creamy horseradish-chive sauce is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. The roast is cooked to perfection and the sauce is creamy and flavorful. This dish is sure to please everyone at your table.