Searching online a couple weeks ago for a grass-fed, top round beef roast for a client’s Holiday party, I came across Black Diamond Meats (www.blackdiamondmeats.com) in Virginia. With reasonable prices and exactly the cut I was searching for, I ordered one beef roast for my client…and one for us to try out. What a treat it was to dig into a perfectly medium rare roast beef flavored with dried rosemary and garlic powder—not to mention a spicy dipping sauce of sour cream and prepared horseradish. Perfect for company or just a special Sunday night dinner with family, my Herb-Crusted Beef with Horseradish Cream is an easy-to-make, decadent treat perfect for this time of year.
(To view this recipe, click on the blue title of the blog post above*)
Herb-Crusted Beef with Horseradish Cream
Ingredients:
- (1) 3-lb. top round roast, tied
- Dried rosemary
- Powdered garlic
- Salt & pepper
- 1 Tablespoon vegetable oil
- 1 cup sour cream
- ¼ cup prepared horseradish
- Fresh chives, minced
Directions:
- Preheat the oven to 375 degrees. Allow the beef to rest at room temperature for 30 minutes. Season the tied beef with 1 teaspoon dried rosemary, ½ teaspoon powdered garlic, 1 teaspoon of salt and ¼ teaspoon of black pepper.
- In a Dutch oven, heat the oil over high heat. Add in the beef and sear on all sides until browned; about 2 minutes per side. Place the Dutch oven with the seared beef into the preheated oven and cook for 35 minutes for medium rare.
- Allow the beef to rest for 15 minutes before cutting. (Don’t forget to remove the kitchen twine!)
- To make the horseradish cream: whisk together the sour cream, horseradish and a generous pinch of snipped chives. Season with a pinch of salt and pepper. Serve with the roast beef.
Tagged: beef, Black Diamond Meats, dried rosemary, garlic powder, horseradish cream, prepared horseradish, roast beef, sour cream, steak, top round roast
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