Gar­lic roast beef & horse­rad­ish sauce

Top this hol­i­day-wor­thy roast with a fin­ger-lick­ing-good horse­rad­ish sauce to im­press your guests.

The Citizen (KZN) - - City -


1.4kg bone­less beef eye of round roast

1 tea­spoon salt, di­vided

¾ tea­spoon ground pep­per, di­vided

1 ta­ble­spoon veg­etable oil

3 ta­ble­spoons un­salted but­ter, soft­ened

1 shal­lot, minced (¼ cup)

2 ta­ble­spoons minced fresh rose­mary 3 cloves gar­lic, minced, plus 1 clove grated, di­vided

1 cup non-fat plain Greek yo­gurt

1 ta­ble­spoon pre­pared horse­rad­ish

1 tea­spoon Di­jon mus­tard

1 tea­spoon lemon juice


1. Pre­heat oven to 205°C.

2. Sea­son roast with ¾ tea­spoon salt and ½ tea­spoon pep­per.

3. Heat oil in large oven­proof skil­let over medium heat.

4. Add roast, turn­ing every few min­utes.

5. Re­move from heat. Com­bine bu er, shal­lot, rose­mary and minced gar­lic; spread on top of roast. Roast at 51-54°C.

6. Trans­fer roast to cu ing board to rest for 10 min­utes.

7. Whisk grated gar­lic, yo­ghurt, horse­rad­ish, mus­tard and lemon juice in a small bowl.

8. Sea­son with salt and pep­per.

9. Slice beef thinly and serve with sauce.

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