This recipe is Nancy's trick for making a prime-rib-style sirloin tip roast. Keep it at medium-rare for a rich, tender roast. These roasts have so much delicious beefy flavor. We love it with a horseradish sauce for special family meals.
Holiday Sirloin Tip Roast
Ingredients:
> 1 sirloin tip roast, 3-4 lbs.
> 4 tsps. kosher salt or 2 tsps. table salt
> 2 tsps. plus 1 T. oil (vegetable, avocado, etc.)
> 2 tsps. ground black pepper
Instructions:
- Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18-24 hours.
- Heat oven to 250 degrees. Pat roast dry and rub with 2 tsps. oil. Sprinkle evenly with pepper. Heat remaining tablespoon oil in a skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3-4 minutes per side.
- Transfer roast to wire rack set in rimmed baking sheet. Roast until thermometer in center of roast registers 115 degrees for medium-rare or 125 degrees for medium. (Start checking no later than 1 hour in, or sooner for a smaller roast.)
- Turn oven off and leave roast in oven, without opening door, until thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium. This may take another 30-50 minutes, depending on the size of your roast. Make horseradish sauce now, if using.
- Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.
Horseradish Sauce:
1/2 cup heavy cream
1/2 cup prepared horseradish
1 tsp. table salt
1/8 tsp. black pepper
Whisk cream in medium bowl until thickened, 1-2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate 30 minutes to 1 hour. Serve with roast.
Adapted from Cook's Illustrated.