Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts Holiday Dishes

Ingredients

• 1 boneless beef round tip (sirloin) roast (approx. 3 lbs.)
• 3 Tbsp. Dijon-style mustard
• 1 Tbsp. fresh thyme, chopped
• 1/2 tsp. coarse grind black pepper
• 2 Tbsp. dry bread crumbs

Vegetables

• 1 lb. small Brussels sprouts, trimmed
• 2 lb. packaged baby carrots
• 2 Tbsp. fresh thyme, chopped
• 1 tsp. salt
• 1/2 tsp. coarse grind black pepper

Mustard Sauce

• 1 Tbsp. olive oil
• 1/4 cup minced shallots
• 1/2 cup Dijon-style mustard
• 2 tsp. mustard seeds
• 1 tsp. dry mustard
• 2 Tbsp. fresh lemon juice
• 1/2 cup reduced fat dairy sour cream
• 2 Tbsp. chopped fresh parsely
• 1/4 tsp. coarse grind black peper

Instructions

Heat oven to 325 degrees F.  Combine 3 Tbsp. Dijon-style mustard, 1 Tbsp. thyme and 1/2 tsp. pepper in small bowl.  Spread mustard mixture evenly over all surfaces of beef roast.  Press bread crumbs evenly onto roast over mustard.

Place roast on rack in shallow roasting pan.  Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.  Do not add water or cover.  Roast in 325 degree oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.

Meanwhile prepare vegetables.  Cut shallow "X" into bottom of each Brussels sprout.  Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl.  Transfer to metal baking sheet.  Cover tightly with aluminum foil.  Roast in 325 degree oven with beef roast 1 to 1-1/4 hours or until crisp-tender.  Uncover baking sheet; continue roasting 5 minutes or until lightly browned.

Remove roast when meat thermometer registers 140 degrees F for medium rare; 155 degrees F for medium.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand, covered, 20 minutes.  (Temperature will continue to rise about 5 degrees to desired doneness.)

Meanwhile prepare Mustard Sauce.  Heat oil in small saucepan over medium heat until hot.  Add shallots; cook and stir 3 to 5 minutes or until tender.  Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds.  Remove from heat; stir in lemon juice until well blended.  Add sour cream, parsley and pepper; stir until smooth.  Keep warm.

Carve roast into thin slices.  Serve with vegetables and Mustard Sauce.

Suggestions

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.

Nutritional Information

Nutrition Info per Serving:  265 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 74 mg cholesterol; 680 mg sodium; 14 g carbohydrate; 3.2 g fiber; 28 g protein; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 4.4 mg iron; 25.1 mcg selenium; 6.6 mg zinc.