Need help locating a recipe for roast beef

[bbenedict]

Within the past year, CL had a recipe for roast beef using a sirloin tip roast. I've never cooked a roast beef before and thought this would be a good one to try for my first one.

It sounded easy and traditional. With the exception of ground beef for hamburgers and meatloaf and the occasional filet for special occassions, I don't cook much beef. I really need specifics on exactly what kind of meat to look for .

However, I negelected to mark the page and I have tried to relocate the recipe by pouring through each issue. I can't seem to find it. Can anybody help?

Bonnie

[Vicanddi]

Is this what you are looking for?

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.


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

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.

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

CALORIES 203 (36% from fat); FAT 8.1g (satfat 2.8g, monofat 3.1g, polyfat 0.4g); PROTEIN 24.9g; CARBOHYDRATE 5.3g; FIBER 2.4g; CHOLESTEROL 70mg; IRON 2.9mg; SODIUM 575mg; CALCIUM 37mg;

Cooking Light, DECEMBER 2002

[bbenedict]

Vicanddi,

Thanks for posting. That must be it, because I could've sworn it was in a November or December issue. I must've seen it when I was perusing the Nov/Dec section of my annual cookbooks. Thanks for finding it. I was beginning to think I was suffering from "old-timer's" disease when I couldn't re-locate it.

Thanks SO much.

Bonnie

[Vicanddi]

You're welcome and good luck with the recipe!

Dianne

[bbenedict]

Thanks!