Mustard Crusted Roasted Beef with Horseradish Cream and Watercress Beetroot Salad
Mustard Crusted Roasted Beef with Horseradish Cream and Watercress Beetroot Salad
INGREDIENTS
Coarse Sea Salt 1 tablespoon
Whole Black Peppercorns 1 tablespoon
Thyme 1 tablespoon
Mustard Seeds 2 tablespoons
Olive Oil 2 tablespoons
HORSERADISH CREAM:
Sour Cream ½ cup
Prepared Horseradish Sauce 4 tablespoons
Watercress, washed and trimmed 2 bunches
Small Beets (red or yellow), peeled and thinly sliced 4 beets
Clemintine's 4 clementine's
Lemon Juice 2 tablespoons
Olive Oil 3 tablespoons
Coarse Sea Salt as needed
Freshly Ground Black Peppercorns as needed
LET'S GET COOKING!
Pre-heat oven to 250°F.
In a mortar and pestle, crush the mustard seeds, salt and whole peppercorns. Transfer to a small bowl. Add 2 tablespoons of olive oil and set aside.
Heat a large skillet with 1 tablespoon of olive oil over high heat and sear the meat on all sides, about 6 minutes. Transfer to a plate and rub the mixture all over the roast.
Roast for 1 ½ hours or until it reaches your desired degree of doneness. Remove from the oven, season with additional salt and pepper and rest for 10 minutes before slicing.
Prepare the salad. Slice off the ends of the clementine. Using a knife, cut the rind from the top to bottom including the attached white pith. Thinly slice into ¼” rounds. Place in a medium bowl with the watercress and sliced beets. Toss with olive oil, lemon juice, and salt and pepper.
In another bowl, mix the prepared horseradish with sour cream. Season with salt and pepper.
Thinly slice the roast, place on a platter and serve with watercress salad and horseradish cream sauce on the side.