Roast beef with mustard-herb crust and horseradish sour cream
Votes: 12
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Sunny Anderson prepares roast beef by coating it with a mustard-herb paste, then grilling it until juicy. She recommends serving it with a sour cream and horseradish sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Roast beef
- 1.5 kg beef pulp (eye muscle from the outer part of the hip cut is recommended)
- Salt and freshly ground black pepper
- 0.5 cup plus 2 tablespoons vegetable oil
- 5 cloves of garlic
- 1 bunch of parsley leaves
- 0.5 bunch of fresh thyme leaves
- Leaves from 8 sprigs of fresh oregano
- Leaves from 2 sprigs of fresh rosemary
- 2 tbsp mustard powder
- Special equipment: food processor or vegetable chopper
Sour cream with horseradish
- 0.5 cup sour cream
- 2 tbsp. horseradish
- 1 tbsp lemon juice
- Salt
We recommend
Recipes with similar ingredients: beef, garlic, parsley, thyme, oregano, rosemary, mustard powder, horseradish, lemon juice, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
- Season the meat generously with salt and pepper. Place a medium skillet over medium-high heat and add 2 tablespoons of vegetable oil. When the skillet is hot, sear the meat on all sides until caramelized, about 8-10 minutes. Transfer to a baking sheet fitted with a rack.
- Meanwhile, place the garlic, mustard powder, parsley, thyme, oregano, rosemary, 1/2 cup vegetable oil, salt and pepper to taste in a food processor and process until the mixture resembles a paste.
- Rub the prepared paste over the entire meat. Bake the meat in the oven until it's halfway done, about 45 minutes, or until a thermometer inserted into the meat registers 122°F (50°C).
- Let the roast beef rest for 10 minutes before slicing. Serve with sour cream and horseradish.
Sour cream with horseradishCombine all ingredients in a small bowl. Cover the sauce and refrigerate until ready to serve.
Categories:
recipe / Dinner / Main courses / Meat / / Sunny Anderson
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