Garlic Horseradish Roast Beef Crisps Food

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

HORSERADISH CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM

Steps:

• Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F.
• Meanwhile prepare Cream:.
• Whisk cream in medium bowl until thickened to soft peaks, about 2 minutes. Gently fold in horseradish, and mustard.
• Transfer to serving bowl and refrigerate at least 30 minutes.
• Crispy Crust:.
• Toss bread crumbs and potato flakes with 2 teaspoons oil, and 1/4 teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes.
• OPTIONAL: If using chips add them after browning the panko.
• Transfer to bowl and toss with shallot, garlic, horseradish, and herbs. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with fresh cracked black pepper.
• Browning:.
• Heat 1 tablespoon peanut oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
• Glue for Crust:.
• Combine horseradish, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine.
• FYI: Do not let this sit it has to be spread as soon as mixed.
• Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
• Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.
• Transfer roast to carving board and let rest 20 minutes. Horseradish cream:.
• Carefully cut meat crosswise into 1/2-inch-thick slices and serve with cream.

BEEF TENDERLOIN WITH GARLIC-HORSERADISH CRUST

Steps:

• Preheat oven to 350 degrees.
• Remove white papery skin from garlic head (do not peel or separate cloves).
• Coat with cooking spray and wrap in foil.
• Bake for 1 hour; cool 10 minutes.
• Separate cloves and squeeze to extract garlic pulp.
• Discard skins.
• Mash garlic pulp and mix with horseradish, salt, basil, thyme and pepper until blended.
• Preheat oven to 400 degrees.
• Trim fat from tenderloin; fold under 3 inches of small end.
• Rub garlic mixture over roast.
• Place tenderloin on a broiler pan coated with cooking spray.
• Insert meat thermometer into thickest portion of tenderloiin.
• Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (rare) to 160 degrees (medium).
• Place tenderloin on a platter and cover and let rest for 10 minutes before slicing.

GARLIC HORSERADISH SIRLOIN ROAST

Steps:

• With a sharp knife tip, cut about 40 slits all over roast.
• Stuff each slit with a garlic sliver.
• In a small bowl, whisk together mayonnaise, horseradish, sage, salt and pepper, brush all over roast.
• Place onions in centre of roasting pan, place roast on top of onions.
• Roast in 325°F oven until thermometer registers 160°F for medium, about 2 hours.
• Transfer to cutting board and tent with foil, let stand for 10 minutes before carving.
• Skim fat from pan juices.
• Pour in beef stock and Worcestershire sauce, bring to boil, stirring scraping up brown bits.
• Whisk cornstarch with 1 tablespoon water, whisk into pan and cook, whisking until thickened and glossy, about 2 minutes.
• Strain and serve with beef.