From: Good Housekeeping US
Roast Beef with Horseradish Cream
Yields:
6
Prep Time:
15 mins
Total Time:
45 mins
Cal/Serv:
360
A juicy seasoned sirloin tip roast is the centerpiece of this delicious meal. With a side of roasted potatoes, it's sure to be a family favorite. Serve for dinner, or for a special occasion to feed a group.
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Ingredients
- 4 clove garlic
- 2 sprig fresh rosemary
- 1 tsp. olive oil
- 1 Tbsp. olive oil
- salt
- Pepper
- 1 1/2 lb. Yukon gold potatoes
- 1 whole tri-tip (sirloin tip) roast
- 1/4 cup heavy or whipping cream
- 2 Tbsp. prepared horseradish
- 1/2 tsp. Dijon mustard
- 1/2 tsp. white wine vinegar
Directions
- Step 1Preheat oven to 475 degrees F. With side of knife, gently smash 3 cloves garlic; discard peel. Into small bowl, crush remaining clove garlic with press. Cut 1 rosemary sprig into 1-inch pieces; set aside. Remove leaves from other sprig; discard stem. Finely chop leaves and add to bowl with crushed garlic along with 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; set aside.
- Step 2In 18" by 12" jelly-roll pan, combine potatoes, remaining 1 tablespoon oil, smashed garlic, snipped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer, making space in center of pan for beef. Place beef in center of pan, fat side down; rub with reserved garlic-rosemary mixture.
- Step 3Roast 20 minutes or until beef browns. Reset oven control to 350 degrees F. Roast 8 to 10 minutes or until temperature on meat thermometer, inserted into thickest part of beef, reaches 130 degrees F; transfer to cutting board. Cover loosely; let stand 10 minutes. Transfer potatoes to platter.
- Step 4Meanwhile, whisk cream, horseradish, mustard, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well blended. Slice meat thinly; serve with potatoes and horseradish cream.
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