ROAST BEEF WITH MUSTARD GARLIC CRUST AND HORSERADISH SAUCE
There's a reason why roast beef is such a Sunday night classic. Economical, homey, and simple to prepare. The crust on this roast makes it extra delicious.
Provided by Katie Workman
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F.
- Season the roast well with salt and pepper. Heat 1 tablespoon olive oil in a large ovenproof (preferably cast iron) sauté pan over medium-high heat, and add 1 tablespoon of the oil. When hot, sear the beef on all sides, until nicely browned, about 8 minutes in total. Transfer the beef to a plate for a few minutes, and pour off most of the remaining fat in the pan.
- Meanwhile, in small bowl, whisk together the remaining 2 tablespoons olive oil, the minced garlic, Dijon mustard, balsamic vinegar, ½ teaspoon kosher salt, and pepper to taste.
- Brush or smear the mixture all over the roast, and return the beef to the skillet fat side down. Roast in the oven until an instant read thermometer registers 125°F for medium-rare (25 to 30 minutes), or 130°F for medium (30 to 35 minutes; the temperature will continue to climb for a bit after it is removed from the oven.)
- Let the roast rest on a cutting board for 10 minutes for it to finish cooking and for the juices to reabsorb into the meat.
- While the beef is cooking, make the Horseradish Sauce: in a small bowl blend together the sour cream, horseradish, lemon juice and salt. Thinly slice the meat and serve with the sauce, and the starch of your choice (ideally mashed potatoes!)
Nutrition Facts : Calories 319 kcal, Carbohydrate 2 g, Protein 38 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 166 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
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
ROAST BEEF WITH HORSERADISH MUSTARD SAUCE
Make and share this Roast Beef With Horseradish Mustard Sauce recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Asian
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes.
- Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices.
- To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
Nutrition Facts : Calories 297.2, Fat 18, SaturatedFat 7, Cholesterol 102.2, Sodium 619, Carbohydrate 3.9, Fiber 1.2, Sugar 1.6, Protein 28.7
HORSERADISH-CRUSTED ROAST BEEF
Make and share this Horseradish-Crusted Roast Beef recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Set a rack in a large, deep, roasting pan and place beef raost on the rack.
- In a small bowl, blend the horseradish with the salt, Dijon mustard, parsley, ground pepper, sugar and sherry vinegar. Slather the pasted all over the top and sides of the meat. Roast in the lower 1/3 of the oven for about 2 hours, until an instant read thermometer inserted in the center of the roast registers 125 degrees. Transfer the roast to a cutting board and let rest for at least 20 minutes.,.
- Discard string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve with mashed potatoes.
PRIME RIB ROAST WITH MUSTARD HORSERADISH SAUCE
Make and share this Prime Rib Roast With Mustard Horseradish Sauce recipe from Food.com.
Provided by Jeff Hixson
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
- Roast the meat for 45 minutes.
- Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
- Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F.
- (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
- Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board.
- Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
- Carve and serve with the sauce.
- Note: Be sure your oven is very clean before setting it at 500 degrees F.
- For Mustard horseradish sauce: Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt/pepper in a small bowl.
Nutrition Facts : Calories 2030.7, Fat 178.1, SaturatedFat 68.7, Cholesterol 401.9, Sodium 2663.8, Carbohydrate 16.6, Fiber 0.8, Sugar 4.5, Protein 86.5
HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN
I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.
Provided by Diana 2
Categories Roast Beef
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, crushed peppercorns and horseradish.
- Spread evenly over tenderloin.
- Pat bread crumbs onto mustard mixture.
- Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
- Preheat oven to 350°.
- Unwrap tenderloin.
- Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
- Bake for approximately 2 hour. (Medium - Well).
- Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
- Enjoy!
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- Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
- In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
- Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
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