Mustard-crusted sirloin roast

I had one last sirloin tip roast in the freezer so over the weekend I thawed and cooked it.


I was all set to use a Dijon mustard when I came across a little jar of specialty mustard that'd been hiding in the fridge for a few years.


After salting the beef I grated 4 small garlic cloves and ground some pepper into the mustard and smeared the paste over the meat.


My current favorite way to cook a boneless roast is to use the rotisserie and this time I stuck with hardwood briquettes.


A lot of juice came out after a 15-minute rest.


I had taken it off the grill after it reached 120-125 and it had great color.


Ordinarily I'd make a horseradish sauce for beef but the mustard added a nice spiciness so we built our sandwiches with just mayonnaise. The buns were fresh kaiser rolls from the grocery store and they made a big difference.


It's always nice to be able to make something good from ingredients that are already on hand.

BEAUTIFUL!

Looks great! I bet it smelled fantastic!

It did, especially while it was cooking!

Last night I took what was left and simmered it with a few mushrooms in some au jus (the Johnny's brand). I took a rosemary/thyme/olive oil focaccia and cut it in half horizontally, toasted it on the grill, put the beef and some provolone cheese in the center to create a big sandwich, and then finished it on the grill under a press. Then I cut it into wedges and served it with the au jus for dipping...outstanding! It was not like the French dip you get at Denny's!

Here are the photos of the sandwich. I had to send the film to Kansas for processing.

The beef and mushrooms simmering on the stove.


Under the grill weight. I pressed both sides so that there'd be grill marks on the top.


Done and ready to cut. Since everything was already cooked all I really wanted to do was melt the cheese.


Ready to serve.


It really was a good sandwich...