Roast Beef with Black Pepper, Garlic Butter and Mustard Sauce

     Ahhh, SUPER BOWL 2010.  My daughter hasn't let me forget that she invited friends to our house to watch the game and I made Ribollita.  Who makes soup for the SUPER BOWL?  Uh... someone who doesn't care that much for football, I guess?  Well, this year I think I may have a winner in the football food category for those of you planning a gathering of people interested in watching the game.  I just made these simple roast beef sandwiches, but what makes them so good is what I spread on the buns.  I insist on always toasting the buns, and when I toasted these, I first spread them with garlic butter.  Then, when I assembled the sandwiches, I spread the buns with a mustard-sour cream mixture, followed by a pile of thinly sliced, black pepper-encrusted roast beef....YUM.  Served here with chips and French Cornichons.

      Roast Beef with Black Pepper, Garlic Butter, and Mustard Sauce

• 1 Sirloin Tip Roast, about 4 pounds
• 4 tablespoons olive oil
• 3 tablespoons cracked black pepper
• 10 tablespoons butter
• 20 large garlic cloves, peeled
• 1 cup sour cream
• 4 tablespoons Dijon mustard
* Onion Buns

1.  Preheat the oven to 400˚F.  Rub the roast with olive oil and sprinkle all over with the cracked pepper, pressing the pepper into the beef. 
2.  Place the butter and garlic on a large piece of foil and bring up the sides of the foil to form a closed pouch.  Place the the pouch in the roasting pan alongside the beef.  Put the pan on the middle rack of the oven and roast at 400˚ for 15 minutes.  Then lower the temperature to 375˚F and cook for 30 minutes longer for rare beef.  Remove from oven and let the beef rest, covered with a piece of foil, for 20 minutes before slicing.
3.  While the beef is resting, transfer the contents of the foil pouch to the bowl of a food processor.  Blend the garlic-butter mixture until smooth.
4.  Spread the sliced onion buns with the garlic-butter mixture and toast in a skillet over medium-low heat.  Spread the toasted buns with the mustard sauce and pile with thin slices of the roast beef.

To Make the Mustard Sauce:  Combine the sour cream and Dijon mustard.

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