Chef Tom Cooks !

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I had some guests over on Saturday who I wanted to impress.  I went directly to my secret recipe box.  This is where I store my best recipes.  Long story short…this beef roast received raving reviews!

1 beef sirloin tip center roast (2 1/2 lbs)
1 tablespoon minced fresh parsley
1 teaspoon snipped fresh chives
1/8 teaspoon ground white pepper
1/2 teaspoon thyme
1/2 tablespoon oil
2 cloves garlic, minced
salt, to taste

Sauce:
1 cup sour cream
1/2 cup prepared horseradish
2 tablespoon milk
1 tablespoon fresh chives
1/8 teaspoon ground white pepper

1.  Heat oven to 325 degrees F.  Combine parsley, thyme, oil, garlic and pepper.  Press evenly onto all surfaces of the beef roast.

2.  Place roast on rack in a shallow roasting pan.  Insert oven-proof meat thermometer so tip is in the thickest part of the beef.  Do not add water or cover.  Roast at 325 degrees F for 1 1/2 hours for medium rare.

3.  Meanwhile, combine sauce ingredients in small bowl; cover and refrigerate.

4.  Remove roast when meat thermometer registers 140 degrees F for medium rare.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 10-15 minutes.  Carve roast into thin slices; season with salt.  Serve with sauce.