Seared Top Round Of Beef With Fresh Horseradish Sauce Food

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.

GRILLED ROAST BEEF WITH HORSERADISH CREAM SAUCE RECIPE

Steps:

• Pat beef dry with paper towels. Brush all over with olive oil then season liberally with salt and pepper.
• In a small bowl, combine rosemary, thyme, and parsley. Sprinkle all sides of roast with herb mixture, using hands to pat into beef. Wrap beef tightly in plastic wrap and refrigerate overnight.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place beef on the hot side of the grill and cook until well browned on all sides, about 10 minutes.
• Move beef to aluminum roasting pan and place on cool side of the grill, cover, and cook until an instant read thermometer inserted into the thickest part of the beef reads 125 for medium-rare or 130 for medium, about 40 to 60 minutes more. Remove from grill to carving board and let rest for 15 minutes. Carve and serve with horseradish cream sauce.

SEARED BEEF FILET WITH HORSERADISH SAUCE

Steps:

• In a small bowl, combine the mayo, horseradish, vinegar, lemon juice, and salt. Stir and set aside, or refrigerate until ready to use. Heat a skillet, preferably cast iron, over medium-high heat. Coat the filets in olive oil, then season generously with salt and pepper. Sear filet on each side until cooked to desire doneness. I do mine 4 minutes per side for medium-rare. Transfer filets to a plate and cover with foil. Let rest for at least 10 minutes. When rest time is complete, slice into thin pieces against the grain. You can either lay the slices flat on a plate, or thread them through small wooden skewers for serving like I did. Top with a small dallop of the horseradish cream sauce. Garnish with rosemary and sprinkle with a little additional kosher salt prior to serving. Enjoy!

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

SEARED TOP ROUND OF BEEF WITH FRESH HORSERADISH SAUCE

Steps:

• Place the meat in a roasting pan, and coat it with the crushed peppercorns. Press the peppercorns to make them adhere. Drizzle the vegetable oil over the steak on both sides. Set aside.
• Put the horseradish, the vinegar and the cream in a saucepan over medium-high heat. Bring to a boil. Remove from heat. Add salt and pepper to taste, cover and set aside.
• Transfer the steak to a pan, preferably cast iron, that has been heated over medium-high heat. Sear for two minutes and flip. Season with salt to taste. Sear for two more minutes and reduce heat to medium. Continue cooking, flipping occasionally, for 15 to 20 minutes depending on degree of doneness desired. When done, transfer the meat to a warm dish, and place two tablespoons of butter over it. Let the meat rest for five minutes.
• Slice the beef crosswise on a wide bias. Serve on warm plates moistened with the pan juices, along with the horeseradish sauce.

FILET OF BEEF STEAKS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
• Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
• In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
• Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
• Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.