Herb-Crusted Roast Beef with Horseradish Cream (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 (3-pound) boneless beef eye round roast |
salt and freshly ground black pepper |
1/2 cup plus 2 tablespoons vegetable oil |
5 cloves garlic |
1 bunch parsley, leaves only |
1/2 bunch fresh thyme, leaves only |
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only |
2 tablespoons mustard powder |
horseradish cream, recipe follows |
1/2 cup sour cream |
2 tablespoons prepared horseradish |
1 tablespoon lemon juice |
salt |
Directions:
1. Special Equipment: food processor
2. Preheat oven to 350 degrees F.
3. 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.
4. 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.
5. 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.
6. Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
7. Horseradish Cream:
8. In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
9. Yield: 1/2 cup
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