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Roast Beef and Shallots with Creamy Horseradish Sauce

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Ingredients

3 tbsp. mixed peppercorns
1 boneless rump or rib roast
kosher salt
Pepper
lb. medium shallots
2 tbsp. olive oil
¾ c. sour cream
¼ c. prepared horseradish
2 tbsp. whole-grain mustard
¼ c. chopped fresh flat-leaf parsley

Roast Beef and Shallots with Creamy Horseradish Sauce

Ingredients

Directions

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Creamy horseradish sauce is the perfect accompaniment to juicy roast beef.

Steps

1
Done

Heat oven to 375 degrees F. Place the peppercorns in a resealable plastic bag. Using the bottom of a heavy pan, crush the peppercorns.

2
Done

Tie the beef, if desired, and place in a large roasting pan. Season with the crushed peppercorns and 1 1/2 teaspoons salt, pressing gently to help the peppercorns adhere. Roast for 40 minutes.

3
Done

Meanwhile, peel the shallots, cut them in half, and place in a large bowl. Toss with the oil and 1/2 teaspoon each salt and pepper.

4
Done

Scatter the shallots around the roast and continue roasting to desired doneness, 130 degrees F for medium-rare, 40 to 50 minutes more. Transfer the roast to a board and let rest for at least 15 minutes before slicing.

5
Done

While the beef rests, make the horseradish sauce. In a small bowl, combine the sour cream, horseradish, mustard, and 1/4 teaspoon each salt and pepper; fold in the parsley. Serve with the beef and shallots.

Lory

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