+ more in this section

Honey Mustard Carmen Creek Gourmet Bison Sirloin Tip Roast

You’ll love this juicy sirloin tip roast made with a fragrant honey mustard herb crust. Quick to assemble and roast, this recipe yields a savory au jus that is delicious poured over buttermilk mashed potatoes. The next day, thinly slice leftover bison (assuming there is any) and serve cold on crusty sourdough bread with sun dried tomato butter and slivers of red onion. Add a cold dark beer and enjoy a taste of heaven.

 

1190581

Recipe Information

  • Prep Time: 15 minutes to sear and make spice crust (assumes garlic is pre-roasted)
  • Cook Time: Total roasting time 50 minutes and 10-15 minutes for resting
  • Serves: Six generously

Nutritional information

Per 100g Pure, Lean Carmen Creek Gourmet Bison Roast (Meat Only)
  • Calories: 150
  • Fat: 2.5g
  • Protein: 22g

INGREDIENTS

  • One 2 lb. Carmen Creek Gourmet Bison Sirloin Tip Roast (fresh or fully thawed)
  • 2 tbsp. olive oil
  • Pinch of paprika, salt and pepper for searing
  • ½ cup dry red wine

Spice Crust

  • ½ cup Dijon mustard
  • 1 cup honey mustard
  • 10 cloves of finely chopped garlic
  • 3 tbsp. chopped fresh sage
  • 3 Tbsp. chopped fresh oregano
  • 1 tsp. of cracked black peppercorns

For sundried tomato butter, mix 1 tsp. of sundried tomato pesto and 1 tbsp. of chopped sun dried tomatoes into a ½ cup stick of softened butter.

This recipe also works well with Carmen Creek Gourmet Bison Inside Round and Tri Tip roasts

 

DIRECTIONS

  • Preheat oven to 275°F.
  • Heat olive oil on stovetop in a heavy bottom pan on medium high.
  • Dust the roast with paprika, salt and pepper.
  • Sear the roast on both sides to seal juices.
  • Transfer roast to lightly oiled grill inside a roasting pan.
  • Pour 1 cup of water into bottom of pan.
  • Mix the spice crust ingredients together and spread over the top of the roast.
  • Cover the pan and roast until internal temperature reaches 140°F (medium rare).
  • Remove the roast to a cutting board, tent loosely with foil for 10 minutes to let the juices settle.
  • Deglaze roasting pan with ½ cup red wine, add 1 ½ cup broth, thicken with roux to make au jus or gravy.