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!