Rare Roast Beef With Three Sauces
June 01, 2019
"Canadian Living - Summertime Cookbook Special - 1981"
- FOR HORSERADISH CREAM SAUCE
- FOR MUSTARD MAYONNAISE
- FOR GARLIC HERB SAUCE
- Serving Size: 1 (360.1 g)
- Calories 972.6
- Total Fat - 85.2 g
- Saturated Fat - 26.4 g
- Cholesterol - 316.8 mg
- Sodium - 929.1 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.8 g
- Sugars - 5 g
- Protein - 40.7 g
- Calcium - 136.1 mg
- Iron - 4.3 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.2 mg
Combine mustard, honey, pepper and garlic. Rub paste into roast
Allow roast to rest at room temperature for 1 hr (if very warm, rest roast in fridge)
Preheat oven to 450F
Brush roasting pan with oil
Place pan in oven (without roast) and allow to heat for 5 min
Place roast in pan, fat side up, and roast uncovered for 15 min
Reduce heat to 350F and continue to roast 45 - 60 min, or until a meat thermometer inserted into the center of the roast reads 120F
Remove roast from oven and allow to rest 30 minutes
Refrigerate overnight or at least a few hours
Slice roast paper thin, and arrange on a serving platter with small bowls of the sauces
Horseradish Cream Sauce
Drain liquid from horse radish till you are left with about 3 to 4 tablespoons of horseradish.
Beat the cream until soft peaks form. Fold in salt.
Fold horseradish into cream mixture.
Combine egg, mustard, lemon juice, salt, pepper, and 1/4 cup oil in a blender.
While the machine is still running, slowly add remaining oil.
Blend in remaining ingredients.
Garlic Herb Sauce
Beat cream cheese, sour cream and mayonnaise till smooth.
Add remaining ingredients.
Refrigerate the dip for a few hours to let the flavors blend.
Tips & Variations
No special items needed.