Provided courtesy of the North Dakota Beef Commission. Click here to view more great beef tips and recipes.
1 beef sirloin (or round) tip center roast (4 to 6
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 clove garlic, minced
1/2 teaspoon cracked black pepper
1 cup dairy sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon ground white pepper
1. Heat oven to 325°F. Combine parsley, thyme,
oil, garlic and black pepper; press evenly onto
all surfaces of beef roast.
2. 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 2 to 2-1/2 hours for medium rare
3. Meanwhile combine sauce ingredients in small
bowl; cover and refrigerate.
4. 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.