If you regularly read my posts, you know I cook with my friend Teresa many Sundays, and often, our recipes are the ones I feature here. Now, unlike some people I know, Teresa and I are pretty saucy girls. Please don’t read this the wrong way. We just think that for many dishes, they are all about the sauce. (We may get a bit saucy in other ways, but that’s for an entirely different posting.) I’m happy to report that this Roast Beef with Shallots is one of those dishes. The horseradish sauce that accompanies it is honestly, truly, a revelation. A-maz-ing!
That’s not to diminish the savory, medium-rare, dijon mustard-crusted Roast Beef with Shallots, to be sure. Using the Bottom Round Roast is easy on the wallet, and Martha Stewart’s recipe for this beautiful, tender beefy roast is a keeper. The shallots are roasted in the meat juices to a beautiful sweetness, that serves as a counterpoint to the mustard crust and the lush horseradish-cream sauce. Did I mention that this sauce is amazing?
I can’t say I’ve ever made a sauce that started with whipped cream. Certainly not one that is savory. And yet, it’s brilliant! It provides a lightness and creaminess to the horseradish and sour cream. It also made me want to lick the spoon! It really is THAT good!
When you make the sauce, I suggest tasting the sauce while adding the horseradish. You may want a bit more than the 2 Tablespoons. We like it horseradish-y, so 3 Tablespoons suits our tastes perfectly. Others may prefer it a bit milder. An added benefit is you are bound to have leftovers, so just imagine those delicious Roast Beef Sandwiches, smeared with a bit of sweet roasted shallot and a big dollop of the creamy horseradish sauce. That was a great sandwich, I’m telling you! A great mix of perfect flavors!
So join us in our love of all things saucy! Enjoy!
Roast Beef with Shallots (from Martha Stewart)
This is a budget-friendly, tender and juicy roast with a heavenly horseradish sauce. Impressive enough for the holidays or a dinner party, with leftovers for sandwiches another day. This recipe is from Martha Stewart. The horseradish sauce can be made a day or two ahead of time, and you can add the vermouth the day...
Ingredients
- 1 5-lb Bottom Round Roast, trimmed and tied if necessary
- Kosher salt and freshly ground pepper
- 6 tbsp. EVOO
- 10 Shallots (about 1 lb)
- 1/4 c Chopped garlic (most or all of 1 head)
- 1/2 c Dijon mustard
- 2 Handfuls of fresh herbs: sage, rosemary, or thyme, or a combination
- 1/2 c Dry vermouth
- 2/3 c Heavy Cream
- 2 c Sour Cream
- 1/8 tsp. Cayenne Pepper
- 2 tbsp. (Or more, depending on taste) Prepared horseradish, drained if necessary
Instructions
- At least a few hours and up to a day before serving (longer is better!), sprinkle roast with 2 Tbsp salt and 1 tsp pepper. Wrap with plastic and refrigerate. Remove from refrigerator and unwrap 1 hour prior to beginning preparation. This will be around 3 hours prior to serving.
- Preheat oven to 350F. Heat a large skillet (cast-iron is best) over medium-high heat with 2 T oil. Brown beef on all sides. This should take 12-14 mins. Transfer to a large plate. Discard oil from skillet.
- Place shallots in a single layer in skillet. Drizzle with 1 Tbsp oil. Stir together garlic, mustard, 2 Tbsp oil. Rub all over roast. Lay 1 handful of fresh herbs down the center of skillet. Place mustard-coated beef on top of herbs and shallots, fat-side up. Transfer to oven, roast 45 minutes.
- Remove from oven, place remaining herbs on top of roast, drizzle with remaining 1 Tbsp oil. Return to oven and roast 10-30 minutes until desired doneness. For rare, a thermometer placed in the center of the roast should read 105F, for medium-rare, it should read 115F. Transfer roast to a cutting board, place shallots on a serving platter, tent both with foil, and let stand 30 minutes.
- Pour any standing oil from skillet, and return skillet to medium-high heat. Stir in vermouth, bring to boil and cook, stirring occasionally for 5-7 minutes, or until just a few Tbsp remain. Strain and let cool.
- Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish and vermouth mixture. Season with salt.
- Remove any twine from roast (ours was not tied). Thinly slice across the grain. Serve with horseradish cream and shallots.
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