Herbed Roast Beef with Horseradish Cream - All phases

Roast beef and horseradish go together like spaghetti and meatballs. I love horseradish so much. When I was a kid, my dad used to set up fondue for us on special occasions. He would mix horseradish and ketchup together as a cocktail sauce and we would dip our meat into it. So good!

Fast forward many years and when my husband and I got married, we had beef tenderloin at the reception. It was served with a Blackberry Horseradish sauce. I would have never thought to put those two things together. I searched for a recipe but it was not a thing on the internet at all! So, I made one up. You can find it in my Holiday cookbook.

You can buy prepared horseradish, which is usually grated and in a jar with vinegar or water. It can be hard to find in the store- sometimes it is with the eggs or dairy. It is usually refrigerated. If you go to the condiment aisle, you will find sauces- usually those are non-compliant to FMD, so be sure to read the label. You can also buy the horseradish root and grate it yourself. It is very strong and can be hot if you use a lot.

For this roast- use the cut of beef appropriate for the phase you are in. Tenderloin is a good choice but any lean roast will work. You can even do this on elk, or deer if you have some. For special occasions, I will use a rib roast or prime rib. 

While horseradish is all phases, the coconut cream for the Horseradish Cream is only phase 3. You can mix the horseradish with one of my phase 2 BBQ sauces, if you want, or just leave it off altogether for p2. For phase 1, mix it with some compliant ketchup.

Herbed Roast Beef with Horseradish Cream
Roast is all phase, Sauce is phase 3
Makes 16 standard servings

1 bone-in beef rib roast or tenderloin or sirloin roast (4 lbs)
1 teaspoon fennel seed, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon each dried basil, marjoram, savory and thyme
1 teaspoon rubbed sage
1 medium onion, sliced
3 fresh rosemary sprigs

Cream Sauce:
3/4 cup coconut cream
2 tablespoons prepared horseradish or grated fresh
1 tablespoon minced chives
4-1/2 teaspoons lemon juice

Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage. Rub this spice mixture all over the roast. Place in a roasting pan. Top with onion and rosemary sprigs.

Bake, uncovered, at 350° for 2 to 3 hours or until meat reaches desired doneness. 
For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°

While the roast is cooking, mix the sauce ingredients together. Cover and place in fridge for a couple of hours. Taste and adjust seasonings. 

Remove roast from the oven. Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.