Horseradish Pepper Rub Food

HORSERADISH-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees F.
• Combine horseradish, oil and mustard in
• a small bowl. Rub tenderloin with salt and pepper; coat with the horseradish mixture. Tie with kitchen string in 3 places. Transfer to a small roasting pan.
• Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, 35 to 45 minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the string. Slice and serve with Creamy Horseradish Sauce.

PRIME RIB WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.

HORSERADISH PEPPER RUB

Steps:

• In a small bowl stir everything together.
• Rub evenly over meat.
• Cook as desired.

HOMEMADE HORSERADISH

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

HORSERADISH-RUBBED ROAST

Steps:

• Preheat the oven to 325°F.
• Cut inch wide pockets into roast in 3 inch intervals. Sprinkle with salt and pepper.
• In a bowl, combine the horseradish, lemon peel and lemon juice.
• Mix and reserve 2 tablespoons of the horseradish mixture.
• Stir the butter in the remaining horseradish mixture.
• Next rub the mixture onto the roast and into the pockets.
• Place the meat fat side up on rack in shallow roasting pan.
• Roast on 325°F for 1 1/4 to 2 hours for rare, 2 1/4 hours for medium, 2 1/2 hours for well done.
• Cover with foil and let rest 15 minutes before carving.
• Meanwhile mix the 2 tablespoons of horseradish sauce with the sour cream and parsley; pass with the meat.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.