You will love
this recipe. It's our family's go to recipe for a christmas roast. The side horseradish
sauce is fantastic and the meat turns out great. We especially like it with some
roasted brussels sprouts.
Serves 8 to
1 5-lb. boneless
strip loin roast or 5- to 6-lb. boneless top sirloin roast with the cap removed;
trimmed if necessary and patted dry
and freshly ground black pepper
2 Tbs. vegetable
1 cup coarse
fresh breadcrumbs, preferably from a baguette or other firm white bread
4 cloves garlic,
2 medium shallots,
1 Tbs. roughly
chopped fresh thyme
1 Tbs. roughly
chopped fresh marjoram
3 Tbs. melted
1/3 cup Dijon
Sauce, for serving
Let the roast
sit at room temperature for 30 min. Meanwhile, position a rack in the middle of
the oven and heat the oven to 400°F. Put a roasting rack in a roasting pan or a
heavy-duty rimmed baking sheet. (Line the pan with foil for easier clean-up, if
Season the roast
liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil
in a large sauté pan over medium-high heat. When the oil is hot, brown the meat
well on all sides, including the ends, about 4 min. per side. Transfer the meat
to the roasting pan. Set aside to cool while you prepare the crust.
In a medium
bowl, combine the breadcrumbs, garlic, shallots, thyme, marjoram, 1/2 tsp. salt,
and 1/4 tsp. pepper. Pour the melted butter into the breadcrumb mixture; toss to
combine. Using a rubber spatula, smear the top and sides of the beef with the mustard.
With your hands, lightly press the breadcrumb mixture into the mustard.
Roast the beef
until an instant-read thermometer inserted into the thickest part of the meat reads
125°F for medium rare, about 60 min. for a strip loin roast or 60 to 80 min. for
a top sirloin roast, depending on its thickness. (To keep the crust from overbrowning,
start checking on the roast after 30 minutes of cooking, and when the crust is golden
brown, tent it with aluminum foil.)
the horseradish-mustard sauce.
Remove the roast
from the oven and let the meat rest for 10 to 20 min. (the meat will continue to
cook as it rests) before carving, across the grain, into 1/2-inch-thick slices.
(per serving): Size: based on ten servings, Calories (kcal): 390, Fat (kcal): 19,
Fat Calories (g): 170, Saturated Fat (g): 7, Protein (g): 48, Monounsaturated Fat
(g): 7, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 2, Sodium (g): 620, Cholesterol
(g): 120, Fiber (g): 0.