Yield: 4 servings
|3 pounds||tied sirloin tip roast|
|2 eaches||cloves garlic, slivered|
|2 tablespoons||Dijon mustard|
|½ teaspoon||dried thyme leaves|
|6 eaches||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.