Meat:

• 2 Tbsp ground corriander seeds
• 1 Tbsp cracked black pepper
• 2 tsp kosher salt
• 5 garlic cloves, crushed
• 1 (3.0-3.6lb) sirloin tip roast, trimmed

Sauce:

• 3/8 cup prepared horseradish
• 1/4 cup mustard - brown stone ground and poupon
• 1/8 cup white vinegar

1. Age beef 4 days on open rack over pan in refrigerator for improved flavor and texture
2. Preheat oven to 250deg. Total cooking time = 90 min. followed by 15 min. rest.
3. Combine spices and rub over roast. Place roast on a broiler pan coated with cooking spray. Place meat thermometer in thickest part of meat. Bake at 250 deg until internal temperature reaches 110deg F. (Approx 1 hour)
4. Increase oven to 500deg (do not remove roast from oven)and bake until thermometer registers 130deg F (Approx 15 min). Place roast on cutting board, cover loosely with foil. Let stand 15 min.
5. To prepare sauce, combine horseradish, mustard, and vinegar.
6. Cut roast against the grain into thin slices and serve with sauce.
7. Alternate cooking: Initial 450deg - 20 min; Final 300deg - 130deg F meat temp; Resting - 15 min.

Total times:  Aging - 4 days;   Cooking - 1 1/2 hours;    Resting - 15 min.