This Month's Theme: Holiday Entertaining with Beef

Special thanks to the Texas Beef Council for sharing its delicious beef recipe and supporting
the GO TEXAN Recipe of the Month.

Three-Mustard Beef Round Tip with Roasted Baby Carrots and Brussels Sprouts
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.

Served with a creamy, triple-mustard sauce, this savory roast beef dinner is sure to please guests.

1 boneless beef round sirloin tip roast (3 pounds)
3 T. Dijon-style mustard
1 T. fresh thyme, chopped
1/2 tsp. coarse ground black pepper
2 T. dry bread crumbs

Vegetables:
1 pound small Brussels sprouts, trimmed
2 pounds packaged baby carrots
2 T. olive oil
2 tsp. fresh thyme, chopped
1 tsp. salt
1/2 tsp. coarse ground black pepper

Mustard Sauce:
1 T. olive oil
1/4 cup minced shallots
1/2 cup Dijon-style mustard
2 tsp. mustard seeds
1 tsp. dry mustard
2 T. fresh lemon juice
1/2 cup reduced-fat dairy sour cream
2 T. chopped fresh parsley
1/4 tsp. coarse ground black pepper

Heat oven to 325° F. Combine Dijon-style mustard, thyme and pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef roast. Press bread crumbs evenly onto roast over mustard. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of the beef, not resting in fat. Do not add water or cover. Roast in oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium.

Meanwhile prepare vegetables. Cut shallow "x" into bottom of each Brussels sprout. Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl. Transfer to metal baking sheet. Cover tightly with aluminum foil. Roast in oven with beef roast 1 to 1-1/4 hours or until crisp-tender. Uncover baking sheet; continue roasting 5 minutes or until lightly browned. Remove roast when meat thermometer registers 140° F for medium rare; 155° F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5° F to reach 145° F for medium rare; 160° F for medium.)

Meanwhile prepare mustard sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm. Carve roast into thin slices. Serve with vegetables and mustard sauce.

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