Page 11 Volume 1, Issue 1
HERB-CRUSTED SIRLOIN TIP ROAST WITH CREAMY HORSERADISH-CHIVE SAUCE INGREDIENTS 1 beef Sirloin Tip Center Roast (2 to 2-1/2 pounds) 1 tablespoon minced fresh parsley 1 teaspoon dried thyme leaves, crushed 1 teaspoon vegetable oil 1 clove garlic, minced 1/2 teaspoon cracked black pepper salt Sauce: 1 cup dairy sour cream 1/2 cup prepared horseradish 2 tablespoons milk 1 tablespoon snipped fresh chives 1/8 teaspoon ground white pepper INSTRUCTIONS FOR HERB-CRUSTED SIRLOIN TIP ROAST WITH CREAMY HORSERADISH-CHIVE SAUCE 1.
2.
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
(Continued from page 3)
easily put downward pressure on market prices.) As always, burley returns are extremely variable based on assumed yields and labor expenses. H2A wage rates for Kentucky for 2017 increased to $10.92/hr compared to $10.85/hr last year. Housing, travel, workers comp, and other fees must be taken into consideration for those employing this legal seasonal workforce to determine the total hired labor wage rate. Most other input costs will remain close to last year’s levels as well. Assuming an average burley price of $1.90/lb. for the 2017 crop, 150 hours of hired labor, coupled with relatively
3. 4.
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 doneness. Meanwhile combine sauce ingredients in small bowl; cover and refrigerate. Remove roast when meat thermometer registers 135°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce.
Nutrition information per serving: 303 calories; 17 g fat (8 g saturated fat; 3 g monounsaturated fat); 108 mg cholesterol; 144 mg sodium; 6 g carbohydrate; 0.9 g fiber; 33 g protein; 6.0 mg niacin; 0.6 mg vitamin B6; 3.7 mcg vitamin B12; 3.2 mg iron; 45.1 mcg selenium; 8.0 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. flat input costs generates the following net returns to compensate for a producer’s own labor, management, and land under different wage and yield scenarios (see table below). Given these assumptions, improved yields and labor efficiency will be critical to generate a profitable burley crop in 2017. William M. Snell, Extension Professor, Kentucky Agricultural Leadership Program Co-Director, Economic & Policy Update Editor will.snell@uky.edu