Top Serloin Is Great In December

Top Serloin Is Great In December


A special occasion needs a special dinner. This sirloin top roast cooked with thyme, and mustard add lots of flavor but no fat. Just add sautéed red potatoes, and dinner is served! Leftovers make a great sirloin sandwich.

 

Ingredients:

 

1 2 ½ pounds boneless sirloin tip or eye round roast, trimmed and tied

2 cloves garlic, slivered

2 tablespoons Dijon style mustard

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

½ teaspoon black pepper

Sprigs of fresh thyme for garnish

 

Directions:

 

1) Preheat oven 325 degrees.

2) Using a sharp knife, cut small slits in roast, spacing them evenly over surface.

3) Insert garlic slivers into slits. Rub roast with mustard; sprinkle with thyme and pepper.

4) Place the meat on a roasting rack in a large roasting pan. Roast until a meat thermometer inserted into the thickest part of the meat registers 150 degrees, on medium for about 1 hour 15 minutes.

5) Transfer meat to cutting board, and let stand for 10 minutes.

6) Remove the string; garnish with thyme sprigs. Carve into thin slices, and serve.

By: Cheri Cola


Related Posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>