Roast Beef With Horseradish Sauce

Name: Roast Beef With Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Suzie

"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!"

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Ready In:: 45mins
Ingredients:: 11
Serves:: 6

ingredients

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

directions

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.

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RECIPE SUBMITTED BY

Suzie

Athens, Pennsylvania

Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie. I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life. I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share. I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.

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