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Buffet-Style Roast Sirloin and Side Dishes

6 to 8 servings


  1. Preheat oven to 450˚F. Set roast in a roasting pan. Brush roast with mustard, and then sprinkle with salt, pepper and rosemary. Roast 20 minutes, then reduce heat to 325˚F, and continue cooking to desired doneness. Allow about 20 minutes per pound for rare, 25 for medium-rare and 30 for medium (see Note).  
  2. While beef cooks, make horseradish mayonnaise by combining it’s ingredients in a bowl. Cover and refrigerate until needed.  
  3. To prepare asparagus. Cook in boiling water until just tender, about 2 to 3 minutes. Lift asparagus out of the pot and set in ice-cold water. When cold, dry asparagus on a kitchen towel, and then arrange on a serving platter. Place the rest of the ingredients for the asparagus in jar, seal, and shake well combine. Keep this vinaigrette and the asparagus refrigerated until needed.  
  4. When beef is ready, set on a plate, loosely cover and rest 10 to 15 minutes. While it rests, make jus to serve with the meat by set the roasting pan over medium-high heat. Add the stock and bring to a simmer, scraping the bottom of the pan to dislodge the tasty brown bits. Simmer a few minutes and jus is ready.  
  5. To serve, slice the beef and serve it with the jus, horseradish mayonnaise and the asparagus, topped with the vinaigrette.
Options: If desired, just before serving, you could also sprinkle asparagus with a bit lemon zest. 

Note: Because roasts can vary in thickness, absolutely always use an instant-read meat thermometer to gauge doneness. A rare roast is done at 120˚F; medium-rare will be 125˚F to 130˚F. Remember that the meat will continue to cook when resting.

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