I've been craving meat lately, so decided to buy a cut of meat I've never made before, which meat I had to go recipe hunting to decide how to prepare it. Cooking Light (Dec. 2002) to the rescue--boneless sirloin tip with horseradish-mustard sauce. The meat was perfect--rubbed with garlic, salt and pepper, cooked to 140 degrees (medium-rare). The homemade horseradish and mustard sauce is delicious and very strong--no sinus problems here this week, LOL. Meat needs potatoes, so a tried and true scalloped potatoes recipe from Better Home and Garden's cookbook accompanied them, although I tweaked the recipe and added mushrooms for some extra umph.