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Ingredients: 3 Pound(s) Beef sirloin 1/3 Cup(s) Wholegrain mustard 1 Teaspoon(s) Dijon mustard 1 Teaspoon(s) Honey 1 Clove garlic, crushed 1 Teaspoon(s) Oil 1 Cup(s) White wine 6 1/2 Ounce(s) Chilled butter, cubed Directions: Preheat the oven to hot 425F degrees. Cut most of the fat from the piece of beef sirloin, leaving a thin layer. Mix together the mustards and add the honey and garlic. Spread evenly over the sirloin in a thick layer. Place the oil in a baking dish and heat it in the oven for 2 minutes. Place the meat in the hot dish and roast for 15 minutes. Reduce the oven temperature to moderately hot 400F degrees and cook for about 40 minutes for rare, 45-50 minutes for well done. Remove from the oven, cover the meat and set aside for 10-15 minutes before carving. For the mustard sauce, pour the wine into a pan and cook over high heat for 5 minutes, or until reduced by half. Add the mustards and honey. Reduce the heat to a simmer and slowly whisk in the butter, without boiling. Remove from the heat and season, to taste. Serve thin slices of the meat with the sauce and roast vegetables.
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