Peppery Horseradish Sauce Food

PEPPERED FILETS WITH HORSERADISH CREAM SAUCE

Steps:

• Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks.

PEPPERY HORSERADISH SAUCE

Steps:

• Mix all ingredients.
• Cover and refrigerate at least 1 hour to blend flavors.

HORSERADISH SAUCE

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

RASPBERRY HORSERADISH SAUCE

Steps:

• Combine all ingredients in a bowl.
• Mix well.
• Refrigerate for at least 1 hour.

PEPPERED BEEF TENDERLOIN WITH MUSTARD HORSERADISH SAUCE

Steps:

• Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
• Beef:
• Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
• Whisk butter, parsley and mustard together and spread over tenderloin.
• Roll in pepper mixture and cover completely with pepper.
• Heat oven to 450.
• Place tenderloin on rack in shallow baking pan.
• Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
• Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.

PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 400F°.
• Trim fat from tenderloin; fold under 3 inches of small end.
• Rub the tenderloin with oil.
• Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
• Rub the tenderloin with crumb mixture; coat with cooking spray.
• Place tenderloin on the rack of a broiler pan or roasting pan.
• Insert a meat thermometer into thickest portion of tenderloin.
• Bake for 30 minutes.
• Increase oven temperature to 425F° (do not remove roast from oven).
• Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
• Place the tenderloin on a platter, and cover with foil.
• Let stand 10 minutes for tenderloin to reabsorb juices.
• (Temperature of roast will increase 5° upon standing.).
• Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
• Serve with the beef.

HORSERADISH TOP SIRLOIN STEAK

Steps:

• In a small bowl, mix together the pepper, salt, horseradish, garlic, and olive oil.
• Place steaks in a shallow dish, and rub the mixture all over the meat.
• Marinate at room temperature for 1-2 hours, or covered in the fridge for longer.
• Turn the meat from time to time to coat evenly.
• Preheat the broiler or grill and cook the steak for about 5 minutes per side, or until done to your liking.

MARINATED ITALIAN SAUSAGE & PEPPERS WITH HORSERADISH-MUSTARD

Steps:

• Combine oil, vinegar, parsley, oregano, garlic, salt and pepper in a small bowl. Place sausages, onion and peppers in large resealable plastic food storage bag; pour oil mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator 1-2 hours.
• Mix all ingredients for Horseradish-Mustard spread in a small bowl. Set aside.
• Prepare grill for direct cooking.
• Drain sausages, onion and bell pepper; reserve marinade.
• Grill sausages, covered, 4-5 minutes. Turn sausages, and place onion and bell pepper on a grid. Brush sausages and vegetables with reserve marinade. Grill, covered, 4-5 minutes or until vegetables are crisp tender, turnign vegetables halfway through cooking time.
• Move sausages and vegetables to a serving plate. Serve with Horseradish-Mustard spread.

SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE

Steps:

• About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan.
• Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast.
• Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
• Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
• Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl.
• To serve, garnish platter with fresh herbs. Serve sauce alongside beef.