Name: Herb-Crusted Roast Beef with Horseradish Cream
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 to 8 servings
Ingredients: 1 (3-pound) boneless beef eye round roast; Salt and freshly ground black pepper; 1/2 cup plus 2 tablespoons vegetable oil; 5 cloves garlic; 1 bunch parsley, leaves only; 1/2 bunch fresh thyme, leaves only; 8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only; 2 tablespoons mustard powder; Horseradish Cream, recipe follows; 1/2 cup sour cream; 2 tablespoons prepared horseradish; 1 tablespoon lemon juice; Salt

Directions

Watch how to make this recipe.

Special Equipment: food processor
Preheat oven to 350 degrees F.
Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
Horseradish Cream:

In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
Yield: 1/2 cup

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Herb-Crusted Roast Beef with Horseradish Cream

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