Name: Herb-Rubbed Sirloin Tip Roast with Dijon Sauce
Prep time: 15 min
Cook time: 2 h 5 min
Total time: 2 h 20 min
Yield: 8 servings, 1/8 recipe each
Ingredients: 1 beef sirloin tip roast (2 lb./900 g); 3 Tbsp. Lea & Perrins Worcestershire Sauce; 1 tsp. coarse grind black pepper; 1 shallot, minced, divided; 2 Tbsp. chopped fresh thyme leaves, divided; 1 Tbsp. butter; 1/2 cup sour cream; 2 Tbsp. Heinz Dijon Mustard

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2 Hr 20 Min

Prep : 15 Min Cook: 2 Hr 5 Min

If you're looking for something special for your next family dinner, our Herb-Rubbed Sirloin Tip Roast with Dijon Sauce might be just what you need. This roast beef recipe is sure to become a family favourite!

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8 Servings

Original recipe yields 8 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 beef sirloin tip roast (2 lb./900 g)

3 Tbsp. Lea & Perrins Worcestershire Sauce

1 tsp. coarse grind black pepper

1 shallot, minced, divided

2 Tbsp. chopped fresh thyme leaves, divided

1 Tbsp. butter

1/2 cup sour cream

2 Tbsp. Heinz Dijon Mustard

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How do I make it ?

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Step 1

Heat oven to 325°F.

Step 2

Place meat on rack in roasting pan sprayed with cooking spray. Mix Worcestershire sauce, pepper, 2 Tbsp. shallots and 1 Tbsp. thyme until blended; rub over surface of meat.

Step 3

Bake 1-1/2 to 1-3/4 hours or until meat registers 140°F for medium-rare doneness or 150°F for medium doneness. Transfer meat to carving board; cover loosely with foil. Let stand 15 to 20 min. or until meat registers 145°F for medium-rare doneness or 160°F for medium doneness.

Step 4

Meanwhile, microwave butter and remaining shallots in small microwaveable bowl on HIGH 1 min. Cool 5 min. Add sour cream, mustard and remaining thyme; mix well.

Step 5

Slice meat. Serve with the sour cream mixture.

Kraft Kitchen Tips!

Serving Suggestion

Serve with hot cooked mashed potatoes and your favourite steamed vegetable.

Special Extra

Garnish with additional sprigs of thyme before serving.

Food Facts

Only slice enough of the cooked roast for the number of servings needed. Refrigerating the unsliced roast for later use will result in juicier leftovers.

Nutrition

Calories

250

Calories From Fat

% Daily Value

Fat 14 g

Saturated fat 2 g

10 %

Cholesterol 90 mg

Sodium 220 mg

10 %

Carbohydrate 3 g

Fibre 0 g

Sugars 1 g

Protein 26 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

4 %

Iron

15 %

Servings

8 servings, 1/8 recipe each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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