Roast Beef with Garlic Mustard Rub
Adapted from Bonnie Stern Friday Night Dinners
Prep time: 5 minutes
Cooking time: 60 minutes (or however long it takes to reach 145°F/62°C – for medium)
Resting time: 15 – 20 minutes
Serves 2-4 (depending on your appetite and what you’re serving it with)
1.7lb/.75kg sirloin tip roast
¼ cup Dijon mustard
2 tbsp extra virgin olive oil
4 large cloves garlic, minced
1 tbsp fresh rosemary, finely chopped (1 tsp dried)
1 tbsp fresh thyme leaves (1 tsp dried)
½ tbsp kosher salt
1 tbsp freshly ground black pepper
1-2 cloves of garlic, cut into slivers
1. Preheat the oven to 450°F/220°C. I like to line my roasting pan with tin foil for easy cleanup.
2. In a small bowl, or a measuring cup, combine the mustard, olive oil, minced garlic, rosemary, thyme, salt & pepper.
3. Stud the meat with slivers of garlic on all sides. Slather the mustard rub all over the meat and place in the center of the roasting pan.
4. Roast at 450°F/220°C for 20 minutes to sear the meat. It isn’t necessary to turn it. Then reduce the heat to 375°F/190°C and roast using a meat thermometer. I like my meat medium rare (very pink, but not red in the center) so I set it for 145°F/62°C and for a small roast, it takes about 30-40 minutes longer.
5. Once the meat temperature reaches your “doneness”, remove to a cutting board (preferably one with a moat – juices will flow), cover with foil and let the roast rest for 15-20 minutes before slicing. It will still be warm, don’t worry.
Bonnie Stern makes a lovely gravy, but I like to serve it “straight” with a salad or some roasted vegetables.