Roast Beef with Tangy Mustard Sauce

When you want to pull out all the stops on a fantastically flavorful dinner, a beef roast does the trick. For ours, we pair it with a sauce that has just the right amount of tang.
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Prep Time
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Cook Time
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Roast & Seasoning

  •  3 ½ to 4 pounds beef sirloin tip roast (French Roll or Rolled Sirloin roast)
  •  3 Tablespoons Dijon mustard
  •  2 Tablespoons prepared horseradish
  •  2 Tablespoons Danish Creamery European Style Butter, softened
  •  2 cloves garlic, minced
  •  1 teaspoon dried thyme leaves
  •  ½ teaspoon dried tarragon leaves
  •  ½ teaspoon ground black pepper

Sauce

  •  3 Tablespoons Danish Creamery European Style Butter
  •  2 Tablespoons finely chopped onion
  •  1 Tablespoon red wine vinegar
  •  2 Tablespoons all-purpose flour
  •  1 cup beef broth
  •  ½ cup red wine
  •  2 Tablespoons Dijon mustard
  •  1 teaspoon horseradish
  •  1 teaspoon sugar
  •  1 teaspoon salt
  •  ½ teaspoon ground black pepper

Roast & Seasoning

  • Place roast (fat side up) on a rack in an open shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of meat.
  • Combine and mix roast seasoning ingredients and spread over the surface of the roast with a rubber spatula.
  • Roast meat in a 325° F oven for about 30 minutes per pound to desired degree of doneness, using thermometer as a final guide: 140° F for rare, 150° F for medium, or 160° F well. (Remove roast from oven when thermometer registers 10° F lower than desired doneness and let set for about 15 minutes before carving.)

Sauce

  • Remove roast from pan and set aside. Remove any large pieces of charred drippings from pan.
  • Add butter and onion to roasting pan and cook over burner on low-medium heat stirring to soften and cook onion about 3 minutes.
  • Add vinegar and scrape bottom of pan to deglaze drippings. Add flour, stirring and cooking for 1-2 minutes. Stir in wine and beef broth. Add mustard, horseradish, sugar, salt and pepper. Stir until sauce comes to a boil and thickens slightly. Remove from heat.
  • Strain sauce through sieve or strainer. Carve beef and serve with sauce.

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