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Herb-Crusted Roast Beef with Horseradish Cream

Ingredients:

1 (3-pound)  eye of round roast
Salt and freshly ground black pepper
1/2 cup vegetable oil
5 cloves garlic
1 bunch parsley (no stems)
1/2 bunch fresh thyme (no stems)
8 sprigs fresh oregano (no stems)

 2 sprigs fresh rosemary, leaves only
 1 tablespoon mustard powder

Horseradish Cream:


1/2 cup sour cream
 3 tablespoons horseradish jelly
1 tablespoon lemon juice
Salt

Directions:

Preheat oven to 350 degrees F.

Place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper to taste. Put in  a food processor and pulse until mixture forms a paste.

Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F, about 45 minutes. While roast is cooking, prepare horseradish cream, blend all ingredients together and refrigerate. 

Let roast rest 10 minutes before slicing and serve with horseradish cream

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Launching a jelly club is the perfect way to receive jam or jelly each month. It makes the perfect gift for someone you love, even yourself.

 

Each month: I will select mouthwatering gourmet jams or jellies, one sweet and one savoury that are produced in small batches by Exotic Jelly. Each shipment includes two varieties (190ml jars) made with only the finest, all-natural ingredients, also two recipe cards on how to be creative with your preserves. Delivery is included for 24.99 a month.

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Exotic Jelly made in
Niagara on the Lake
Contact Karen

 

exoticjelly @ cogeco .ca

or

905 328-6976

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