Description
Tender roast beef with a creamy mushroom sauce with hints of horseradish.
Ingredients
Scale
- 1 2.5 lb Beef Sirloin Tip Roast (I used one from Five Marys Farm)
- 1 tablespoon coarse sea salt
- 1 teaspoon fresh black pepper
- 1 tablespoon coconut oil (or cooking oil of your liking)
- 2 tablespoons Dijon mustard
- * Optional – 1 whole garlic bulb, top trimmed off by 1/4-1/2 inch
Horseradish Dill Mushroom Sauce
- 1 tablespoon butter
- 2+ cups of mushrooms (I used a blend of crimini and baby bella)
- 1/2 yellow onion, sliced
- 2 garlic cloves, chopped
- 1/2 teaspoon each salt and pepper
- 2 cups full fat coconut milk
- 2 heaping tablespoons prepared horseradish (more if you are feeling like it)
- 2 heaping tablespoons fresh dill, chopped
- 2 heaping tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400F.
- Using a heavy duty pan, like a cast iron – heat over high heat with the cooking oil in it.
- Sprinkle the salt and pepper over the entry roast beef. Once the pan is smoking hot, add the roast beef and sear on the first side for 4 minutes or until it is very brown. Turn to rotate until all 4 sides are brown.
- Turn the heat off. With a spoon or knife, apply the mustard to the top of the roast beef along with the sides – not the bottom. Add the whole garlic clove to the side of the pan.
- Put the roast beef in the oven. Cook for 35 minutes. We like our roast beef medium rare – it will continue to cook after you take it out of the oven. Cover with foil, until ready to serve.
- When ready to serve, slice about 1/4 -1/2 inch pieces – cover with warm mushroom sauce. If you roasted the garlic – add a few cloves to your plate.
- In a small to medium saucepan, heat the butter over high heat. Add the mushrooms, onions, garlic, salt and pepper. Cook until the mushrooms are fully cooked, browned and half their original size.
- Turn the heat off and add the coconut milk and horseradish. Stir to combine. Simmer on low to reheat when time to serve and garnish with fresh dill and parsley.
Notes
**Either pour the mushroom sauce on top of the beef & slice or add the sauce to individual plates when serving.
**Measuring fresh herbs: I know it’s hard to measure fresh herbs. When in doubt use a lot!
- Prep Time: 10
- Cook Time: 45
- Category: beef
- Method: oven