Simple Quintessential Cuisine

Thyme Crusted Roast Beef with Horseradish Cream

So yes, it’s been quite some time since I’ve posted. Life in general along with my hectic professional life has prohibited me from doing one of the things I love most – blogging about food. So I’m back and can’t think of a better way to begin again than with a great recipe for Roast Beef. I was at the market yesterday and saw this beautiful piece of top round and thought it would make an amazing dinner. I must say the roast turned out better than I even expected so of course I’m sharing with you. So please enjoy and if you happen to have any leftovers, it will make delicious sandwiches during the week.

You will need..

4-5 lb Top Round Roast
1 large garlic clove, thinly sliced
1 1/2 Tbsp. fresh Thyme, chopped
1 Tbsp Kosher salt
1 1/2 Tsp. freshly ground pepper
3 Tbsp Olive Oil

Directions

While you can prepare this the day you plan to serve, I recommend planning a little in
advance which will yield you a much more flavorful roast. Start by mixing together the salt, pepper and thyme. Pat your meat dry and and with a sharp knife make slits to all sides of the roast.Next insert a slice of garlic into each slit and then rub the thyme mixture all over the outside of the meat. Place the meat on a plate, loosely cover with wax paper and refrigerate overnight.

On the day you serve, preheat your oven to 325 then remove the meat from the refrigerator and allow to sit at room temperature for 30 minutes. Place a large saute pan over high heat and add the olive oil. When the oil is hot place the meat in the pan and sear well on all sides. You’re looking for it to develop some caramelization in this step.

When the meat is well seared on all sides, place in a roasting pan that’s been fitted with a roasting rack and roast till the internal temp reaches 325 (rare) or 345 (medium rare). I don’t recommend roasting to well done with this cut of meat, as it will become tough. Once the desired temp is reached, remove from the oven, cover and allow to rest for 20 minutes.

Carve this meat as thinly as you can and serve with the Horseradish Cream
(recipe below)on the side.

Horseradish Cream

1 small garlic clove, finely chopped
1 C sour cream
3 Tbsp scallions, finely chopped
2 1/2 Tbsp Horseradish
1 Tbsp White Wine Vinegar
1/2 tsp salt
a few grinds of pepper

Mix all of the ingredients together and chill till ready to serve.


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