Mustard Horseradish And Herb Crusted Roast Beef Recipes

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ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST



Roast Prime Rib of Beef with Horseradish Crust image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 11

1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
1 tablespoon all-purpose flour
2 cups canned chicken or beef broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
  • Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
  • Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
  • Serve with Scalloped Potato Gratin and Roasted Red Onions.
  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
  • Preheat the oven to 375 degrees F.
  • In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
  • While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
  • Yield: 4 to 6 servings
  • 6 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1/2 cup honey
  • 1/2 bunch fresh thyme
  • Salt and freshly ground black pepper
  • 4 red onions, halved
  • Preheat the oven to 350 degrees F.
  • Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
  • Yield: 6 servings

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN



Horseradish and Mustard-Crusted Beef Tenderloin image

I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.

Provided by Diana 2

Categories     Roast Beef

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon peppercorn, crushed
3 lbs beef tenderloin, trimmed
1/2 cup dry breadcrumbs
cooking spray

Steps:

  • Combine mustard, crushed peppercorns and horseradish.
  • Spread evenly over tenderloin.
  • Pat bread crumbs onto mustard mixture.
  • Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
  • Preheat oven to 350°.
  • Unwrap tenderloin.
  • Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
  • Bake for approximately 2 hour. (Medium - Well).
  • Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
  • Enjoy!

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

HORSERADISH-CRUSTED BEEF TENDERLOIN



Horseradish-Crusted Beef Tenderloin image

Categories     Beef     Roast     Quick & Easy     Dinner     Horseradish     Meat     Beef Tenderloin     Anniversary     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 (3 1/2-lb) trimmed center-cut beef tenderloin roast, tied
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons olive oil
1 lb fresh horseradish, peeled and coarsely grated (1 cup; see cooks' note, below)
2 tablespoons Dijon mustard
Accompaniment: Bloody Mary aspic
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Pat tenderloin dry, then sprinkle with salt and pepper.
  • Straddle a 17- by 12-inch flameproof heavy roasting pan across 2 burners and heat 3 tablespoons oil in pan over high heat until hot but not smoking, then brown tenderloin on all sides, about 10 minutes total. Remove from heat and transfer meat to a cutting board to cool slightly, about 5 minutes. Put a lightly oiled metal rack inside roasting pan.
  • While meat cools, toss horseradish with remaining 3 tablespoons oil. Rub meat all over with mustard, then transfer to rack in roasting pan and coat top and sides of meat with horseradish, pressing to help adhere.
  • Roast tenderloin until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 35 minutes for medium-rare. Transfer to cutting board and cool, uncovered, to room temperature, about 45 minutes. (Internal temperature will rise to at least 130°F before cooling.)
  • Remove and discard string. Cut tenderloin into thick slices.

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

Make and share this Herb-Crusted Roast Beef recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 1/2-5 lbs boneless rump roast
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4-1/3 cup flour

Steps:

  • Put the roast with the fat side up, in an ungreased roasting pan.
  • Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
  • Pour over and evenly coat the roast.
  • In a bowl, add the next 6 ingredients; mixing well.
  • Rub herb mixture over roast.
  • Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
  • Remove from oven and place roast on a warm serving platter.
  • Let stand for 10-15 minutes.
  • Add 2 cups water and bouillon granules to pan drippings.
  • Bring mixture to a boil.
  • Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
  • Cook until bubbly and thickened, stirring constantly.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

Make and share this Herb-Crusted Roast Beef recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 1/2-5 lbs boneless rump roast
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4-1/3 cup flour

Steps:

  • Put the roast with the fat side up, in an ungreased roasting pan.
  • Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
  • Pour over and evenly coat the roast.
  • In a bowl, add the next 6 ingredients; mixing well.
  • Rub herb mixture over roast.
  • Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
  • Remove from oven and place roast on a warm serving platter.
  • Let stand for 10-15 minutes.
  • Add 2 cups water and bouillon granules to pan drippings.
  • Bring mixture to a boil.
  • Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
  • Cook until bubbly and thickened, stirring constantly.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43

BEEF TENDERLOIN WITH FRESH HERBS AND HORSERADISH



Beef Tenderloin with Fresh Herbs and Horseradish image

The high heat of the oven gives the roast a beautiful golden-brown crust without overcooking the interior. The tenderloin is also great at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h15m

Number Of Ingredients 8

1/4 cup olive oil
1/2 cup prepared white horseradish, squeezed dry
3 tablespoons grainy mustard
2 garlic cloves, minced
1 beef tenderloin, trimmed (about 4 pounds)
Coarse salt and ground pepper
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped

Steps:

  • In a large bowl, stir together oil, horseradish, mustard, and garlic. Place beef in bowl, and coat with paste. Cover, and refrigerate 6 hours (or up to overnight).
  • Preheat oven to 500 degrees. Line a large rimmed baking sheet with aluminum foil.
  • Transfer beef to prepared sheet, and season all over with 2 tablespoons salt, 1 teaspoon pepper, rosemary, and thyme.
  • Roast until an instant-read thermometer inserted in thickest part of beef registers 125 degrees, 40 to 42 minutes for medium-rare. Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.

Nutrition Facts : Calories 499 g, Fat 39 g, Protein 33 g

MUSTARD, HORSERADISH AND HERB-CRUSTED ROAST BEEF



MUSTARD, HORSERADISH AND HERB-CRUSTED ROAST BEEF image

Categories     Beef     Roast

Yield 4 people

Number Of Ingredients 10

2 1/2 Pound roast beef (rump, rib, new york striploin or top sirloin roast)
1/3 Cup olive oil
2 medium carrots, peeled, cut into 1-inch pieces
3 parsnips, peeled, cut into 1-inch pieces
1 medium bulb celery root, peeled, cut into 1-inch pieces
3 Tablespoon fresh rosemary leaves, stems discarded
3 Tablespoon fresh thyme leaves, stems discarded
3 Tablespoon prepared horseradish
1 Tablespoon grainy mustard
4 Clove garlic, crushed

Steps:

  • 1.Preheat oven to 400°F. Let roast sit at room temperature for 45 minutes before cooking. 2.Heat a large skillet over high heat and add 2 tablespoons olive oil. Season roast with salt and pepper and brown on all sides, about 8 minutes. Transfer to one side of a rimmed sheet pan, fatty side-up. Toss celery root and parsnips in 2 tablespoons oil, season with salt and pepper; arrange on other side of sheet pan. 3.Add the herbs, horseradish, mustard and garlic to the bowl of a small food processor and process until finely chopped. Add remaining 2 tablespoons oil and blend again. Spread the horseradish mixture all over the top and sides of the roast. Roast until beef is medium-rare or an instant read thermometer inserted in centre registers 125°F, about 40 to 50 minutes. Transfer to a cutting board and tent with aluminum foil. Let rest 15 minutes. Slice beef and serve with roasted vegetables.

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From recipes.sainsburys.co.uk


HERB-CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM SAUCE RECIPE …
For the sauce: In a medium bowl, combine the sour cream, mayonnaise, horseradish, mustard, salt, pepper and chives. Mix well. Let sit in refrigerator for at least 20 minutes before serving. (Can be made a day ahead.) For the tenderloin: Place the parsley, rosemary, thyme, garlic and salt in a food processor. Pulse until finely chopped.
From cookingchanneltv.com


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