Roast Beef With Horseradish Cream Food

ROSE BEEF BITES WITH HORSERADISH CREAM

Steps:

• 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
• 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
• 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.

ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees. Sprinkle beef with 1/2 teaspoon salt, and season with pepper. Heat oil in a large ovenproof saute pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.
• Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140 degrees (for medium-rare), 35 to 40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.
• Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.

ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Heat oven to 325°F.
• Beat whipping cream with mixer on high speed until soft peaks form. Mix steak sauce, onions and horseradish in medium bowl. Add whipped cream; stir gently until well blended. Cover. Refrigerate until ready to use.
• Place meat in roasting pan.
• Bake 45 min. to 1 hour 15 min. or until done (160°F). Cut meat into thin slices. Serve with horseradish sauce.

ROAST BEEF HORSERADISH SAUCE

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

ROAST BEEF HORSERADISH ROLL-UPS

Steps:

• Beat the cream cheese, horseradish, and mustard together in a bowl until well blended.
• Spread a thin layer of the cream cheese mixture over each tortilla. Arrange spinach leaves evenly over the tortillas. Place two slices of roast beef over the cream cheese. Sprinkle with Cheddar cheese, dividing evenly between tortillas. Starting at one end, gently roll up each tortilla into a tight tube. Wrap with aluminum foil or plastic wrap to keep the rolls tight. Refrigerate at least 4 hours.
• To serve for lunch, unwrap and slice into 2 or 3 pieces. Only cut the rolls you will be using that day so the others do not dry out. To serve for parties, unwrap and slice the rolls diagonally into 1 inch sections, and arrange on a serving platter.

COLD ROAST BEEF WITH BEETROOT SALAD & HORSERADISH CREAM

Steps:

• To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
• Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

ROAST BEEF WITH YORKSHIRE PUDDING AND HORSERADISH SAUCE

Steps:

• Put the beef in a roasting tin, without adding fat. Sprinkle with pepper. Roast in a hot oven at 220 C / 425 F for 15 minutes. Lower the heat to 190 C / 375 F for the rest of the cooking time, allowing 15 minutes per 500g / 1lb. Baste the mean frequently with pan juices. The beef should be served underdone and left to rest 15 minutes before carving.
• To make the Yorkshire pudding, sieve the flour and the salt together in a mixing bowl. Add the eggs and stir. Add half the milk slowly and stir until the mixture is smooth. Add the remaining milk slowly and beat the batter well, then beat in the cold water. About 15 minutes before the beef is ready, pour 2 tbsp of its fat into a 25cm / 10" square tin. Put the tin in the oven, and when the fat is sizzling hot, pour in the pudding batter and bake it at the top of the oven for 30 minutes. (The meat should be removed 15 minutes earlier to rest before carving). The pudding should be well risen, puffy, crisp and brown on the top and bottom, and should be served cut in square straight from the in in which it was baked.
• To make the horseradish sauce, whip the cream until it forms stiff peaks, and fold in the horseradish, sugar, mustard, salt, pepper and vinegar. Serve cold.

FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
• Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

ROLLED BEEF RIB ROAST WITH HORSERADISH CREAM

Steps:

• Let the beef roast stand at room temperature for about 1 hour.
• In a nonreactive bowl, combine the heavy cream and sour cream and whisk until smooth.
• Add the lemon juice, salt, pepper and horseradish and whisk until blended.
• Cover and refrigerate until ready to serve.
• Position a rack in the bottom of an oven and preheat to 350°F.
• In a small sauté pan over medium heat, warm 2 Tbs of the olive oil.
• Add the garlic and fry, stirring constantly, until golden, 1 to 2 minutes.
• Remove the pan from the heat and immediately skim the garlic from the oil, reserving the garlic.
• Season the beef generously with salt and pepper and rub the fried garlic over the roast.
• Set the beef on a rack in a roasting pan and roast until an instant-read thermometer inserted into the center of the meat registers 125°F for very rare to rare, 1 3/4 to 2 hours; or 130°F to 135°F for medium-rare to medium, 2 1/4 to 2 3/4 hours.
• Transfer the roast to a carving board, tent loosely with aluminum foil and let rest for 20 minutes before carving.
• (The roast will continue to cook as it rests, so you can remove it from the oven 3 to 4 degrees below the desired temperature). Meanwhile, in a medium saucepan over medium-high heat, warm the remaining 2 Tbs oil.
• Add the carrots, celery and leek, and sauté until tender and golden, 6 to 8 minutes.
• Add 4 cups of the stock and the thyme sprigs, bring to a simmer and reduce the heat to low.
• Simmer until the liquid is reduced by half, about 1 hour.
• After removing the roast from the pan, set the pan over medium heat, pour in the remaining 1 cup stock and whisk to scrape up any browned bits.
• Pour the pan juices into the simmering broth, add the chopped thyme and simmer for 10 minutes.
• Strain the sauce through a fine-mesh sieve set over a bowl.
• Skim the fat, adjust the seasonings with salt and pepper, and transfer to a sauceboat or pitcher.
• Carve the beef into 1/2-inch-thick slices and pass the sauce and the horseradish cream alongside.