Roast Beef with Horseradish Mustard Sauce with bonus recipe for Cheese Grits by Susannah Wood

Wes asks for this meal almost every week.  The actual cook time is long but the preparation is super quick.

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 (I have used a variety of different cuts of beef- still yummy)
Cooking spray
Sauce:
3/4  cup  prepared horseradish
1/2  cup  stone-ground mustard
1/4  cup  white vinegar
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.



I serve with homemade mashed potatoes or cheese grits and a green vegetable.  

Here is the recipe for an easy version of cheese grits.  


4  cups  water
1  cup  uncooked quick-cooking grits
1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese
1  tablespoon  butter or stick margarine
1 1/2  teaspoons  garlic powder
1/2  teaspoon  dried thyme (I prefer less)
1/2  teaspoon  salt
Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.