I can hardly believe that December is nearly upon us. Where has this year gone?? The cooler months invite us to indulge in comfort food such as meat and potatoes. You know, the kind of meal that truly sticks to your ribs, like this Horseradish, Garlic & Rosemary Encrusted Roast Beef.
I certainly find that my cooking habits shift between the fall/winter months and the spring/summer; and I am sure many of you experience the same. As the weather begins to cool, my family and I crave comfort food, and this recipe is not only straightforward but also one of our favorites.
In fact, I first shared this recipe back in 2011, and while the original photo was not the best, I have made this dish at least once, if not twice, each season, and it disappears so quickly that I have yet to capture a new image.
Horseradish, Garlic and Rosemary Encrusted Roast Beef, sliced
This year, I opted to prepare this roast beef during the week since I prefer not to work on weekends, which means I miss the opportunity to photograph our meals! My family was pleasantly surprised when I revealed that we would be enjoying one of their favorite dishes on a Tuesday.
How do you prepare Horseradish, Garlic and Rosemary Encrusted Roast Beef?
To create this dish, you will need a beef eye of round roast, which is a very lean cut of meat and is often available at a discount at your butcher or grocery store, along with garlic, prepared horseradish, fresh rosemary, extra virgin olive oil, Kosher salt, and freshly ground black pepper.
First, preheat your oven to 350 degrees Fahrenheit. In a small bowl, mix together the garlic, horseradish, rosemary, oil, salt, and pepper until it forms a paste. Place your roast in a roasting pan and spread the mixture over the top of the meat.
Add water, beef broth, or red wine to the bottom of your pan to catch the drippings, which will allow you to make gravy if you wish.
Roast the meat until it reaches your preferred level of doneness (use a meat thermometer to check). My family enjoys our beef medium, so for a 2 ½ lb. roast, this takes about 1 hour.
I do not baste it while it cooks, allowing the horseradish mixture to create a crispy crust. Once you remove the roast from the oven allow it to rest for 10 minutes before carving to allow the juices to evenly distribute.
Roast Beef Ingredients
* 3 brown onions, peeled
* 50g unsalted butter
* 2 tbs green peppercorns
* 2 tbs bottled grated horseradish
* 1 tbs chopped fresh thyme leaves
* 1kg scotch fillet roast
* 1 tbs plain flour
* 40ml (2 tbs) olive oil
*
Horseradish & peppercorn cream
* 1 tbs green peppercorns, lightly crushed
* 2 tbs bottled horseradish
* 100ml (5 tbs) creme fraiche or sour cream
Roast Beef Recipe Instructions
1.First of all preheat the oven to 200°C.
2.And then cut the onions into thick slices and lay on the base of a large, greased baking dish.
3.Next is to place the butter, peppercorns, horseradish and thyme in a food processor and process until a smooth paste. Spread the paste over the top of the scotch fillet, then place on top of the onions. Sprinkle the meat with flour, then drizzle the meat and onions with the olive oil. Roast in the oven for 25 minutes. (This is for rare beef, cook for a little while longer if you prefer.) Meanwhile, to make the horseradish and peppercorn cream, combine all the ingredients in a bowl.
4.Sprinkle the beef with sea salt and serve on a bed of onions with the horseradish and peppercorn cream.
Enjoy the roast beef !
mustard-roast-beef-with-aioli
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