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!
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- salt and pepper
- 2 1⁄2 lbs yukon gold potatoes, cut in half, cut in quarters if large
- 1 whole tri-tip steak, roast (sirloin tip, 2 to 2 1/2 lbs.)
- 1⁄4 cup whipping cream
- 2 tablespoons prepared horseradish
- 1⁄2 teaspoon Dijon mustard
- 1⁄2 teaspoon white wine vinegar
- 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.
- 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.
- 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.
- 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.