Savory Herb-Crusted Sirloin Tip Roast with Tangy Horseradish-Chive Sauce
This savory Herb-Crusted Sirloin Tip Roast is a delightful centerpiece for any special gathering or a cozy family meal. Cut from the robust Beef Round Tip, this roast is known for its rich flavor and tenderness when cooked to perfection. The exterior is enveloped in a fragrant mix of fresh parsley, thyme, and garlic, creating a mouth-watering crust that enhances the natural flavors of the beef. Don't underestimate this cut; when handled properly and cooked to medium rare, it delivers a rewarding dining experience. Paired with a creamy horseradish-chive sauce, this dish balances beefy richness with zesty creaminess, making every bite a treat. Perfect for holidays, Sunday dinners, or special celebrations, this recipe will impress meat lovers with its bold flavors and elegant presentation.
N/A
Servings
300
Calories
12
Ingredients
Ingredients
center sirloin tip roast
2 - 2.5 lbs (trimmed and tied (if necessary))
minced fresh parsley
1 tablespoon (fresh)
dried thyme leaves
1 teaspoon (crushed)
vegetable oil
1 teaspoon (for rubbing)
garlic clove
1 (minced)
cracked black pepper
1/2 teaspoon (freshly cracked)
salt
to taste (for seasoning)
sour cream
1 cup (plain)
prepared horseradish
1/2 cup (store-bought)
milk
2 tablespoons (whole or low-fat)
fresh chives
1 tablespoon (snipped)
white pepper
1/8 teaspoon (ground)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a small bowl, combine the minced parsley, crushed dried thyme leaves, vegetable oil, minced garlic, and cracked black pepper. Mix well to form a herb paste.
3
Pat the sirloin tip roast dry with paper towels. Rub the herb mixture evenly over all surfaces of the roast.
4
Place the seasoned roast on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, ensuring it does not touch any bone.
5
Roast in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the meat thermometer registers 140°F (60°C) for medium rare. Keep a close eye on the temperature to avoid overcooking.
6
While the roast is cooking, prepare the creamy horseradish-chive sauce by combining sour cream, prepared horseradish, milk, snipped chives, and white pepper in a small bowl. Mix until smooth, then cover and refrigerate until serving.
7
Remove the roast from the oven when the thermometer reads 140°F. It's important not to overcook the meat. Tent the roast loosely with aluminum foil and let it rest for 10 to 15 minutes. The internal temperature will continue to rise about 5°F during resting, reaching 145°F for medium rare.
8
After resting, slice the roast into thin pieces against the grain for maximum tenderness. Serve with the chilled horseradish-chive sauce drizzled or on the side, and season with salt to taste.
Nutrition Information
16.7g
Fat
5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of beef used in this recipe?
The recipe uses a 2 to 2.5 lb center sirloin tip roast, also known as Beef Round Tip.
What temperature should the oven be set to?
Preheat your oven to 325°F (163°C).
What ingredients make up the herb crust paste?
The herb paste consists of minced fresh parsley, crushed dried thyme leaves, vegetable oil, minced garlic, and cracked black pepper.
How should I prepare the roast before applying the herbs?
Pat the sirloin tip roast dry with paper towels before rubbing the herb mixture evenly over all surfaces.
What equipment is recommended for roasting the beef?
Place the seasoned roast on a rack in a shallow roasting pan.
How do I ensure the meat is cooked accurately?
Insert an oven-safe meat thermometer into the thickest part of the roast, making sure it does not touch any bone.
How long does it take to roast a 2.5 lb sirloin tip?
Roast for approximately 1 hour 15 minutes to 1 hour 30 minutes.
At what internal temperature should I remove the roast from the oven for medium-rare?
Remove the roast when the thermometer registers 140°F (60°C).
What ingredients are in the Tangy Horseradish-Chive Sauce?
The sauce contains sour cream, prepared horseradish, milk, snipped chives, and white pepper.
How do I prepare the horseradish sauce?
Combine all sauce ingredients in a small bowl, mix until smooth, then cover and refrigerate until serving.
Why is resting the meat important?
Resting allows the internal temperature to rise and the juices to redistribute, ensuring the meat remains tender and reaches the final target temperature.
How long should the roast rest after cooking?
Let the roast rest for 10 to 15 minutes while loosely tented with aluminum foil.
What is the final target temperature for a medium-rare roast?
The internal temperature will rise about 5°F during resting to reach a final temperature of 145°F.
How should the sirloin tip roast be sliced?
Slice the roast into thin pieces against the grain for maximum tenderness.
What is the nutritional calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in this dish?
The recipe provides 25g of protein per serving.
What is the fat content of this roast beef recipe?
This dish contains 16.7g of fat.
How many carbohydrates are in a serving?
There are 5g of carbohydrates per serving.
Can I use dried parsley instead of fresh?
The recipe specifies minced fresh parsley for the best flavor in the herb crust.
What type of pepper is used in the sauce?
Ground white pepper is used in the horseradish-chive sauce.
What type of pepper is used for the meat rub?
Freshly cracked black pepper is used for the herb crust.
Should I add salt before or after roasting?
The recipe recommends seasoning with salt to taste after the roast has been sliced.
Is this recipe suitable for special occasions?
Yes, it is perfect for holidays, Sunday dinners, or special celebrations due to its elegant presentation.
What kind of horseradish should I use?
The recipe calls for store-bought prepared horseradish.
What kind of milk is recommended for the sauce?
You can use either whole or low-fat milk.
How many garlic cloves are needed?
The recipe requires one minced garlic clove.
What is the purpose of the vegetable oil in the rub?
The vegetable oil helps bind the herbs and garlic together into a paste for rubbing onto the meat.
How do I handle the roast if it is not tied?
The ingredients list suggests the roast should be trimmed and tied if necessary before cooking.
What color will the meat be at 145°F?
An internal temperature of 145°F corresponds to a medium-rare level of doneness.
Should the horseradish sauce be served warm?
No, the instructions state the sauce should be chilled in the refrigerator and served cold or at room temperature.