Roast Beef with Horseradish Cream

By JanetLynn198

Ingredients

• 4 cloves garlic
• 2 sprigs fresh rosemary
• 1 tbsp plus 1 tsp olive oil
• Salt and pepper
• 1 1/2 lbs Yukon gold potatoes, cut in half
• 1 (2-2 1/2 lb) roast, well trimmed
• 1/4 cup heavy or whipping cream
• 2 tbsp prepared horseradish
• 1/2 tsp Dijon mustard
• 1/2 tsp white wine vinegar

Details

Servings 6
Preparation time 30mins
Cooking time 32mins

Preparation

Step 1

1. Preheat oven to 475F. With side of knife, gently smash 3 clove garlic; discard peel. Into small bowl, crush remaining clove garlic with press. Cut rosemary sprig into 1" pieces. Remove leaves from other sprig. Finely chop leaves, and add to bowl with crushed garlic along with 1 tsp oil, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Set aside.

2. In an 18x12" jelly roll pan, mix potatoes, remaining 1 tbsp oil, smashed garlic, snipped rosemary, 1/4 tsp salt and 1/4 tsp pepper. Spread mixture in even layer, making space in center of pan for beef. Put beef in center of pan, fat side down. Rub beef with reserved garlic rosemary mixture.

3. Roast 20 mins or until beef browns. Reset oven control to 350F. Roast 8-10 mins or until temperature on meat thermometer, inserted into thickest part of beef reaches 130F. Transfer to cutting board. Cover loosely; let stand 10 mins. transfer potatoes to platter.

4. Meanwhile, whisk heavy cream, horseradish, mustard, vinegar, 1/8 tsp salt and 1/8 tsp pepper until well blended. Slice meat thinly; serve with roasted potatoes and horseradish cream.