Herb Crusted Roast Beef with Horseradish Sauce
This recipe for Herb Crusted Roast Beef with Horseradish Sauce may sound and look fancy, but it’s a breeze to make.
Ingredients
For the beef
- 1 2 ½ Pound Beef Roast such as sirloin, eye of round or top round
- 4 Tablespoons olive oil divided
- 2 Tablespoons unsalted butter melted
- 2 Tablespoons fresh parsley finely minced
- 2 Teaspoons fresh rosemary finely minced
- 2 Teaspoons fresh thyme finely minced
- 2 Cloves garlic finely minced
- Salt and pepper
For the horseradish sauce
- ½ Cup sour cream
- 2 Tablespoons prepared horseradish
- 1 Teaspoon dijon mustard
- Salt and pepper to taste
- Lemon zest (optional)
Instructions
- Pre season the roast. The day before cooking the roast, season liberally with coarse salt and wrap with plastic wrap. Store the salted roast in the refrigerator. (optional)
- Pre heat the oven to 350 degrees. Remove the roast from the refrigerator an hour before cooking so that it can come to room temperature. Remove the plastic wrap, pat dry with paper towels and season again with coarse salt.
- In a cast iron pan, heat 2 tablespoons of the oil over medium high heat. Sear the roast on all sides until a brown crust forms; about 10 minutes.
- Combine the remaining oil, butter, parsley, rosemary, thyme, and garlic in a bowl and season with pepper. Rub the herb mixture all over the roast.
- Place the silicone roasting racks in a sheet pan and the roast on top of the racks. Cook uncovered for 45 minutes or until thermometer reads 130 degrees for medium rare (roast will continue to cook while resting.)
- While the roast is in the oven, whisk all of the ingredients for the horseradish sauce together. Cover and keep chilled until ready to use.
- Let the roast rest for 10-15 minutes before slicing thinly.
- Serve with horseradish sauce. Enjoy!
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