Yield: 4 Servings
|2½ pounds||Tip Sirloin Roast, Bone Removed & Tied|
|3 tablespoons||Dijon Mustard|
|½ teaspoon||Thyme Leaves, Dried|
|4 mediums||Onions, Cut in Wedges|
|\N \N||Cherry Tomatoes|
Preheat the oven to 325 degrees. Cut a few slits in the top of the roast to allow the bacon drippings to penetrate. Spread the mustard evenly over the entire roast. Sprinkle the thyme leaves over the top of the roast.
Place the roast on a roasting rack in a baking pan. Cover tightly with bacon slices, wrapping them around the meat. Bake until a meat thermometer registers 160 degrees (medium rare) (about 105 minutes). Juices should run slightly pink (medium rare). Add onions about 40 minutes before the roast is done. Remove the roast to the carving board and let rest at least 15 minutes before slicing. Slice the meat into even slices. Serve with onions, bacon slices and a gravy made from pan gravy. NOTE: The bacon gets crispy when cooked with the roast. Garnish with cherry tomatoes.
Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct 1996 09:19:25 -0800 From: Joel Ehrlich <Joel.Ehrlich@...>