Roast Beef with Horseradish Cream

By á-10070

Ingredients

• 4 cloves garlic
• 2 sprigs fresh rosemary
• 1 T. plus 1 t. olive oil
• Salt and Pepper
• 1 1/2 lbs. potatoes, cut in half or quarters if large
• 1 whole tri-tip (sirloin tip) roast 2 to 2 1/2 lbs, well trimmed
• 1/4 cup heavy or whipping cream
• 2 T. prepared horseradish
• 1/2 t. Dijon mustard
• 1/2 t. white vinegar

Preparation

Step 1

1. Preheat ven to 475. With side of knife, gently smash 2 cloves garlic; discard peel. Into small bowl, crush remaining clove garlic with press. Cut 1 rosemary sprig into 1-inch pieces. Remove leaves from other sprig. Finely chop leaves, add to bowl with crushed garlic along wiwth 1 t. oil, 1/4 t. salt and 1/4 t. pepper. set aside.
2. In 18 by 12 inch jelly-roll pan, combine potatoes, remainging 1 T. oil, smashed garlic, snipped rosemary, 1/4 t. salt, and 1/4 t. pepper. Spread mixture in even layer, making space in center of pan for beef. Place beef in center of pan, fat side down; rub beef with reserved garlic rosemary mixture.
3. Roast 20 minutes or until beef browns. Reser oven control to 350. Roast 8 to 10 minutes or until temperature on meat thermometer reaches 130; transfer to cutting board. Cover lossely; let stand 10 minutes. Transfer potatoes to platter.
4. Meanwhile, whisk heavy cream, horseradish, mustard, vinegar, 1/8 t. salt and 1/8 t. pepper until well-blended. SLice meat thinly; serve with roasted potatoes and horseradish cream.
*If roast is thick, cook longer, try to find narrow thin cut