Sirloin Tips With Horseradish Butter Sauce Recipes

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HORSERADISH BUTTER



Horseradish Butter image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
  • TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

SIRLOIN TIPS WITH HORSERADISH BUTTER SAUCE



Sirloin Tips with Horseradish Butter Sauce image

Categories     Beef     Quick & Easy     Backyard BBQ     Horseradish     Steak     Grill/Barbecue     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 (1-inch-thick) sirloin tip steaks (2 lb total)
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons drained bottled horseradish
1 teaspoon Worcestershire sauce

Steps:

  • Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.

SEASONED STEAKS WITH HORSERADISH CREAM



Seasoned Steaks with Horseradish Cream image

My sauced-up tenderloin is summer comfort at its best. It pulls together with simple sides-we like mashed potatoes and green beans-and doesn't need much to shine because it's that good. -Jenna Ewald, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 beef tenderloin steaks (6 ounces each)
HORSERADISH CREAM:
2 tablespoons butter, softened
1 tablespoon prepared horseradish
1 garlic clove, minced
2 tablespoons heavy whipping cream

Steps:

  • Lightly oil grill rack. Mix salt, garlic powder, parsley flakes, chili powder and pepper. Rub over both sides of steaks., Grill steaks, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix butter, horseradish and garlic until blended; gradually whisk in cream. Serve with steaks.

Nutrition Facts :

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE



Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce image

Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Average weight is 2 to 2-1/2 pounds. RECIPE FROM "BEEFITSWHATSFORDINNER.COM" *** UPDATE 10/29/08 - Remember that this is a tough cut of meat if overcooked. Cooked to medium, it is very chewy and you'll have to cut it in 'wafer' thin slices, medium rare is the most you can get away with. I tried this on a cut of cross rib and the seasonings overpowered it so let me know if you have any luck using with different cut of meat. I have cooked it too long and although had great flavor was just to rough to eat for my taste, so I used for stew meat the next day..

Provided by Bess Ebee

Categories     Roast Beef

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

2 -2 1/2 lbs center sirloin tip roast
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 garlic clove, minced
1/2 teaspoon cracked black pepper
salt
1 cup sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon white pepper

Steps:

  • Instructions:.
  • Heat oven to 325°F.
  • Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
  • Place roast on rack in shallow roasting pan.
  • Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
  • Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
  • Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
  • Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

SIRLOIN TIPS WITH GARLIC BUTTER



Sirloin Tips With Garlic Butter image

My husband says this is the best thing I've ever made him for dinner. As usual, I'm just guessing on prep time.

Provided by Yogi8

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

6 tablespoons butter
4 garlic cloves, minced
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1 large onion, sliced
8 ounces sliced fresh mushrooms
1 1/2 lbs sirloin, cut in 1 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry

Steps:

  • Combine first 5 ingredients & stir garlic butter well.
  • Melt 3 Tablespoons butter in skillet on med-high heat.
  • Add onion& cook 3 minutes till golden.
  • Add mushrooms & cook 4 minutes till tender.
  • Remove from skillet.
  • Sprinkle steak with salt & pepper.
  • Melt 3 Tablespoons butter over med.
  • high heat & add steak.
  • Cook 5 minutes, stirring constantly.
  • Return onion/mushroom mix to skillet & stir in sherry.
  • Cook till thoroughly heated & serve over rice.

Nutrition Facts : Calories 615.9, Fat 45.1, SaturatedFat 22, Cholesterol 159.8, Sodium 511.3, Carbohydrate 8.2, Fiber 1.2, Sugar 3.1, Protein 35

THE BEST GRILLED SIRLOIN TIP ROAST



The Best Grilled Sirloin Tip Roast image

If you're looking for a flavorful cut of meat that's still pretty lean, give this tri-tip steak recipe a try. I like to cook it slowly over indirect heat, mopping it frequently with red wine sauce. -James Schend, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 15

1 beef sirloin tip roast or beef tri-tip roast (2 to 3 pounds)
1 tablespoon kosher salt
2 teaspoons dried thyme
2 teaspoons garlic powder
1 teaspoon coarsely ground pepper
2 tablespoons olive oil, divided
1 small onion, chopped
1 bottle (750 milliliters) dry red wine
6 fresh thyme sprigs
1 garlic cloves, crushed
1/2 teaspoon whole peppercorns
3 whole cloves
6 tablespoons softened butter
2 tablespoons prepared horseradish
3 tablespoons fresh thyme leaves

Steps:

  • Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

Nutrition Facts : Calories 262 calories, Fat 13g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 1027mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Steps:

  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  • Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
  • For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  • Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
  • Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  • Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

HORSERADISH BUTTER STEAKS



Horseradish butter steaks image

A good steak is always a treat, but topped with horseradish & chive butter it becomes something really special

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

4 sirloin or rump steaks
olive oil , for brushing
100g horseradish & chive butter (See 'Goes well with' below for the recipe)
mixed salad leaves , including watercress, rocket and ak leaf lettuce and a crisp leaf, such as Batavia or Little Gem
2 tbsp red wine vinegar
1 shallot , finely chopped
pinch sugar
5 tbsp olive oil

Steps:

  • First, make the dressing. Mix the vinegar, shallot, sugar, salt and pepper in a bowl, then whisk in the olive oil. Tear the salad leaves into bite-size pieces and set aside. Now, heat a griddle pan to high.
  • Brush the steaks lightly on each side with oil, then season with salt and pepper. Griddle for 2-3 mins on each side, until cooked to your liking. Toss the salad in the dressing. Top each steak with a few slices of Horseradish & chive butter, then serve with the salad.

Nutrition Facts : Calories 655 calories, Fat 53 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.83 milligram of sodium

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE



Beef Medallions with Fresh Horseradish Sauce image

This quick and easy dish is dedicated to that little mini-season between summer and fall, that time of year when I crave hearty, comforting dishes that are still light and simple to make.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 40m

Yield 2

Number Of Ingredients 14

2 cups quartered cherry tomatoes
salt and freshly ground black pepper to taste
¼ teaspoon white sugar
1 tablespoon rice wine vinegar
2 tablespoons freshly grated raw horseradish, or to taste
⅓ cup creme fraiche
¼ teaspoon salt, or to taste
2 (3 ounce) beef top sirloin steaks
1 pinch cayenne pepper, or to taste
2 tablespoons all-purpose flour, or as needed
2 tablespoons vegetable oil
3 tablespoons water
1 teaspoon freshly grated raw horseradish, divided
2 teaspoons chopped fresh chives, divided

Steps:

  • Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
  • Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
  • Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
  • Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
  • Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
  • Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 16.1 g, Cholesterol 90.8 mg, Fat 34 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 349.9 mg, Sugar 1.9 g

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