Title: Sirloin Tip Roast with Bacon
Categories: Beef
Yield: 4 Servings
| 3 | lb | Tied sirloin tip roast |
| 2 | | Cloves garlic, slivered |
| 2 | tb | Dijon mustard |
| 1/2 | ts | Dried thyme leaves |
| 6 | | Slices bacon |
Bone and tie the beef roast. Cut slits into the roast and insert the
slivered garlick, placing the pieces evenly around the roast. Rub the
roast with 1 tbsp. of the mustard, and sprinkle it with the thyme. Place
the roast on a roasting rack. Top the roast with the bacon, with the ends
covering the sides. Insert a meat thermometer into the thickest portion
of the meat and roast at 325 degrees until the thermometer registers 145
degrees for rare, or 160 for medium to well-done. Transfer the meat to a
serving board or platter. Remove the bacon and string, then replace the
bacon. Pour the pan drippings into a small skillet and whisk in the rest
of the mustard. Heat to boiling. Continue boiling until the drippings are
shiny and thickened. Spoon the sauce over the roast and slice it. Serve
immediately. Good served with: Oven-roasted potatoes, smashed potatoes,
baked mushrooms in cream and a green salad.