Roast Fillet Of Beef With Herbed Horseradish Sauce Recipes

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

HERB CRUSTED ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Pre season the roast. The day before cooking the roast, season liberally with coarse salt and wrap with plastic wrap. Store the salted roast in the refrigerator. (optional)
• Pre heat the oven to 350 degrees. Remove the roast from the refrigerator an hour before cooking so that it can come to room temperature. Remove the plastic wrap, pat dry with paper towels and season again with coarse salt.
• In a cast iron pan, heat 2 tablespoons of the oil over medium high heat. Sear the roast on all sides until a brown crust forms; about 10 minutes.
• Combine the remaining oil, butter, parsley, rosemary, thyme, and garlic in a bowl and season with pepper. Rub the herb mixture all over the roast.
• Place the silicone roasting racks in a sheet pan and the roast on top of the racks. Cook uncovered for 45 minutes or until thermometer reads 130 degrees for medium rare (roast will continue to cook while resting.)
• While the roast is in the oven, whisk all of the ingredients for the horseradish sauce together. Cover and keep chilled until ready to use.
• Let the roast rest for 10-15 minutes before slicing thinly.
• Serve with horseradish sauce. Enjoy!

ROAST FILLET OF BEEF WITH HERBED HORSERADISH SAUCE

Steps:

• Preheat the oven to 220°C/200°C fan/Gas 7. Rub the beef fillet with oil. Scatter the crushed peppercorns on a board and roll the fillet in them. Sprinkle with salt. Heat a frying pan until very hot. Brown the fillet on all sides until sealed and golden brown. Transfer to a small roasting tin and roast in the preheated oven for 20 minutes for medium rare - rest before carving. To make the sauce, measure all the ingredients into a bowl, season with salt and pepper and mix to combine. Carve the beef into thin slices and serve with the sauce. Prepare ahead: to serve cold, the beef can be roasted 2 days ahead; carve just before serving otherwise the beef will discolour. To serve hot, brown the beef up to 12 hours ahead and roast to serve. The sauce can be made up to 2 days ahead; the flavours will be stronger the longer it is left. Roast on the second set of runners in the roasting oven for 20 minutes.

ROASTED HERB FILLET OF BEEF WITH HORSERADISH SAUCE

Steps:

• Heat oven to 450°F. In a small bowl, mix mustard, herbs and olive oil.
• Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 4 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.
• Roast the beef 15 to 20 minutes or until an instant-read thermometer inserted in center registers 125°F, for medium-rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.
• Meanwhile, to make Horseradish Sauce, whisk all ingredients in a medium bowl until blended.
• Slice beef into thick slices. Serve warm or at room temperature with horseradish sauce.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
• For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
• Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
• Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.