Name: Mustard-Glazed Sirloin Roast with Sautéed Greens
Total time: 1 h 35 min
Yield: 10
Cuisine: American
Ingredients: Coulotte Roast; swiss chard; olive oil; onion; garlic; Salt and pepper; apple juice; coarse grain mustard; fresh parsley; garlic; freshly ground black pepper

Preparation

Step 1

Preheat oven to 350°F. Combine sauce ingredients in small bowl. Remove and reserve 1/4 cup for basting. Brush roast with remaining sauce.
Step 2

Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness, basting with reserved 1/4 cup sauce after 30 minutes.
Step 3

Meanwhile, remove and finely chop Swiss chard stems and ribs. Thinly slice chard leaves. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 5 to 6 minutes or until onion turns golden brown, stirring occasionally. Add chard stems and leaves, in batches if necessary; cook and stir about 2 minutes or until leaves are wilted. Cover and cook about 7 minutes or until stems are tender. Season with salt and pepper, as desired. Set aside and keep warm.

Cooking Tip: To slice Swiss chard leaves, stack several leaves. Roll stack lengthwise into cylinder. Cut cylinder crosswise with sharp knife.
Step 4

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Step 5

Carve roast into slices; season with salt and pepper, as desired. Serve with Swiss chard.

Nutrition Information

Nutrition information per serving: 200 Calories; 99 Calories from fat; 11g Total Fat (3.5 g Saturated Fat; 0 g Trans Fat; 0.6 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 55 mg Cholesterol; 280 mg Sodium; 6 g Total Carbohydrate; 1 g Dietary Fiber; 19 g Protein; 4 mg Iron; 546.3 mg Potassium; 6.6 mg NE Niacin; 0.4 mg Vitamin B₆; 1.9 mcg Vitamin B₁₂; 7.3 mg Zinc; 24.8 mcg Selenium; 13.9 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium.

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1 HRS 35 MINS

10

11

Ingredients

Mustard-Pepper Sauce:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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1 HRS 35 MINS

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Ingredients

Mustard-Pepper Sauce:

Preparation

Step 1

Step 2

Step 3

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Nutrition Information

Nutrition Tip

Share Your Beef-Loving Experience! Cancel reply

Share Your Beef-Loving Experience! Cancel reply

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