Sirloin Tip Roast Au Poivre


  • 2 lbs. Sirloin Tip Roast
  • Mustard Sauce
  • 3 ea cloves garlic minced
  • 2 tbsp. Dijon Mustard
  • 1 tbs. horseradish sauce
  • 1 tsp. ground ginger
  • 1/2 tsp. oregano
  • 3 tbsp. cracked black pepper
  • 1/2 cup flour season with sea salt or kosher salt and freshly ground pepper
  • Vegetable oil, such as canola
  • 4-5 cloves garlic, sliced
  • 2 tsp. dried thyme or 6 sprigs fresh
  • 1 large baking bag 2 bay leaves
  • 3 1/2 cups waer or half chicken stock, half water
  • 2 tbsp. tomato paste
  • 8-10 small onions
  • 5 carrots in 1-2 inch pieces
  • 1 lb. red potatoes or larger white potatoes in chunks
  • 1 lb. large mushrooms, quartered


  1. In a large non-stick pan over high heat, pour sufficient oil to cover the bottom.
  2. Clean and dry the roast then sprinkle with kosher salt.
  3. In morter, crush the peppercorn until you have a large course mix.
  4. Prepare the mustard sauce by mixing well crushed garlic, dijon mustard, horseradish sauce, ground ginger root, and oregano.
  5. Spread the mustard evenly over the roast then sprinkle on the cracked peppercorns.
  6. Sear meat until well golden on both sides; Remove meat and pour off oil.
  7. In a large baking bag place; roast, potatoes, stock, tomato paste, garlic, onions, and bake in a pre-heated 325 oven for 1 hour.
  8. At 1 hour, add remaining vegetables to baking bag and cook for 1 1/2 hours more or until tender.
  9. Skim excess fat from liquid, cut meat into serving size pieces, arrange on a heated platter and surround with vegetables. Moisten with some of the liquid, pass the remainder at the table and enjoy.

Wine Pairing

Wine Pairing Feature - Recommended by Ted Ross, Vince& Joe's Sommelier Chateau Belingard 2007 - France - $14.99 750 ml. "A round and rich blen of 50% Cabernet Sauvignon and 50% Merlot; matured in French Oak barrels for 14 months."