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Herb-Crusted Roast Beef with Horseradish Cream Recipe

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This recipe for Herb-Crusted Roast Beef with Horseradish Cream is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt
Directions:
Directions:
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:

1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.

Yield: 1/2 cup
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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