Crusted Roast Beef with Horseradish Sauce
In the lore of Greek mythology, or in the lore of Wikipedia, the delphic oracle was having a chat with Apollo and happened to mention that horseradish is worth its weight in gold. Maybe they had just wolfed down some gefilte fish together. Or maybe they were discussing how much it enhances this classic Sunday dish.
Bite Me Bit
"Mustard's no good without roast beef."
5 lb boneless beef top loin roast
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp vegetable oil
6 slices white bread with crust, pulsed in food processor into coarse crumbs
2 tbsp chopped fresh flat-leaf parsley
2 large garlic cloves, minced
1 large shallot, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp kosher salt
1/4 cup melted butter
1/2 cup Dijon mustard
1 tbsp dry white wine
1 cup sour cream
1/4 cup white horseradish
2 tbsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp kosher salt
1/8 tsp cayenne pepper, optional
1) Place oven rack on bottom level to prevent roast beef crust from burning. Preheat oven to 400°F. Line a baking sheet with aluminum foil. Place a roasting rack on the baking sheet and coat with non-stick cooking spray.
2) Trim the meat of visible fat and then pat dry with paper towel. Season with 1 tsp salt and 1 tsp pepper, rubbing on all sides.
3) In a large skillet, heat oil over medium-high heat. Brown the meat on all sides, about 3 minutes per side. Transfer meat to the prepared roasting rack. Set aside.
4) In a large bowl, combine breadcrumbs, parsley, garlic, shallots, thyme, rosemary, salt and melted butter. In a small bowl, combine 1/2 cup Dijon mustard and white wine. After brushing the roast with the Dijon mixture, lightly press the breadcrumb mixture to adhere.
5) Insert a meat thermometer into the thickest portion of the roast. Place in oven and for rare meat, thermometer should read 140°F, between 1 hour and 20 minutes and 1 hour and 30 minutes. Should the crust start to brown before cooking is finished, tent the roast with aluminum foil and continue cooking.
6) For the sauce, in a small bowl, combine sour cream, horseradish, Dijon mustard, lemon juice, salt and cayenne pepper. Refrigerate until ready to use.
7) After removing roast from oven let the meat rest for 10 minutes uncovered before slicing. Serve sliced roast with horseradish sauce on the side.