Roast Beef with Horseradish-Mustard Sauce

By ROBandSEAN

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

• 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

Step 1

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.