Roast Beef dinner for Two

By lorik

Ingredients

• Horseradish Caper Sauce:
• 1 eye of round beef roast, trimmed and seasoned with salt and black pepper (1 1/2 pound)
• 2 Tbsp canola oil
• 6 small white potatoes, halved
• 4 baby carrots, halved lengthwise
• 3 shallots, quartered
• 1 Tbsp canola oil
• Fresh rosemary
• 1/4 cup sour cream
• 2 Tbsp prepared horseradish
• 1 tsp minced capers
• 1/2 tsp minced lemon zest
• 1/2 tsp fresh lemon juice
• 1/4 tsp Dijon mustard
• 1 tsp minced fresh chives
• Salt and Pepper to taste

Preparation

Step 1

Preheat oven to 400.

For the beef, sear beef in 2 tbsp. oil in sauté pan over medium high heat until browned on all sides, 10 minutes; remove pan from heat.

Toss potatoes, shallots, and carrots with 1 tbsp. oil; season with salt and pepper. Mince fresh rosemary needles and add to vegetables. Place potatoes, cut side down in skillet, and add remaining vegetables. Place beef on top and roast until an instant read thermometer inserted into the thickest part of the meat registers 125-130 for medium rare, about 20-25 minutes. Let rest for 10 minutes. Slice beef thinly and serve with vegetables and sauce.