Roast Beef With Horseradish Sauce

Total Time
45mins
Prep 15 mins
Cook 30 mins

Saw this in the March, 2010 issue of Good Housekeeping. Thought some adventurous chefs might like to try this. I MIGHT try it someday...before I get REALLY old can't comprehend written directions any more!

Ingredients Nutrition

Directions

  1. Preheat oven to 475 degrees. 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-in. pieces; set aside. Remove leaves from other sprig; discard stem. Finely chop leaves and add to bowl with crushed garlic along with 1 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; set aside.
  2. In 18" X 12" jelly-roll pan, combine potatoes, remaining 1 tablespoon oil, smashed garlic, snipped rosemary, 1/4 teaspoons salt, and 1/4 teaspoons 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.
  3. Roast 20 minutes or until beef browns. Reset oven control to 350 degrees. 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.
  4. Meanwhile, whisk cream, horseradish, mustard, vinegar, 1/8 teaspoons salt and 1/8 teaspoons freshly ground black pepper until well blended. Slice meat thinly. Serve with potatoes and horseradish cream.