| | | HORSERADISH CRUSTED RIB EYE ROAST Serving Size: 8 Tender, juicy, flavorful meat with a spicy crust…Simply sensational! Ingredients 1 - 4 pound rib eye round roast
salt & pepper, to taste
2 tablespoons Extra-Virgin Olive Oil
1/4 cup Dijon mustard
2 cups fresh Horseradish, peeled and shredded
2 tablespoons fresh parsley, chopped
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, chopped
1 cup dry red wine
1 cup beef broth
4 tablespoons chilled unsalted butter, cut into small cubes Directions - Preheat the oven to 400°F. If desired, tie the roast with butcher's twine for even cooking. Season the roast with salt and pepper to taste.
- In a large sauté pan heat the olive oil over high heat. Sear the
heat until evenly browned on all sides. Remove from the heat.
- Place a wire rack in the bottom of a roasting pan and place the browned roast on the rack. Spread the Dijon mustard on the top and sides of the roast. In a mixing bowl combine the shredded horseradish, parsley, rosemary and thyme. Using your hands, press the horseradish mixture evenly over the mustard on the top and sides of the roast.
- Roast the meat at 425°F for 15 minutes. Reduce the heat to 350°F and roast an additional 45 minutes to an hour for medium-rare meat. Remove the roast from the oven and transfer the meat to a serving platter. Allow the meat to rest for 10 minutes before carving.
- Meanwhile, place the roasting pan on top of the stove over low heat. Skim the fat from the pan, then add the red wine and deglaze the pan, scraping any brown bits of crust from the bottom of the pan. Add the beef broth and bring the mixture to a
simmer. Allow the sauce to simmer until reduced by half, about 3 minutes. To finish the sauce, remove the pan from the heat and slowly whisk in the cold butter.
Note The approximate cooking time for medium-rare meat is 18-22 minutes per pound. Remember that cooking times vary dependant upon your oven, the temperature of your roast when it enters the oven etc. For beef, an internal temperature registering 130°F is rare, 140°F is medium and well done registers 150°F. |
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