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Saturday, December 27, 2008

horseradish crusted roast beef

horseradish roast beef

This isn't what I had for Christmas dinner this year, but if I wasn't busy having the world's most perfect Christmas dinner (an updated version of the classic Italian 7 Fishes dinner - instead of smelts and octopus and other dried salted versions of fish, try broiled lobster tails, crab cakes, crab legs, fried prawns... more on this later), I would have made this. Well, I did make this, but a few days before Christmas. It would make a beautiful special occasion centerpiece kind of meal. I looked at many versions online, but finally settled on this one from Food & Wine, for the horseradish crust. I made a side of extra horseradish sauce as well (just sour cream and horseradish), and it was perfect.

Grocery list: (note the original recipe is for a 6 pound roast; I only made a 3 pound roast so all the ingredients listed here are half of their original amounts) 1/4 cup horseradish, 1 T kosher salt, 1 T dijon mustard, 1 T chopped parsley, 1/2 T pepper, 1/2 T sugar, 1/2 T sherry vinegar (I used red wine vinegar), 3 pound sirloin roast, tied.

horseradish sauce for roast

Make the paste by combining all the ingredients together (horseradish, salt, pepper, sugar, parsley, vinegar).

covering roast with horseradish sauce

Set a rack over the roasting pan so your roast can cook on all sides. Cover the roast with the sauce, including the sides and bottom.

horseradish crusted roast beef

Roast for 2 hours at 375 degrees, in the lower half of the oven. The meat should register 125 degrees on a meat thermometer. Let it rest for at least 20 minutes before slicing, across the grain. Serve with extra horseradish (mixed with enough sour cream to tone it down to your liking) on the side.

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