Your traditional holiday roast gets a tangy edge with mustard and horseradish. And with a refreshing watercress beetroot salad on the side, you'll have a perfect harmony of flavors.
Roast:
1 Tbsp. Thyme
2 Tbsp. Mustard Seeds
2 Tbsp. Olive Oil
Horseradish Cream:
½ Cup Sour Cream
4 Tbsp. Prepared Horseradish
Salad:
2 Bunches Watercress, washed and trimmed
4 small beets (Red, Chioga or Yellow), peeled and thinly sliced
4 Clementines or Tangerines
2 Tbsp. Lemon Juice
3 Tbsp. Olive Oil
WFF Coarse Sea Salt, to taste
Freshly Ground WFF Black Peppercorns, to taste
Pre-heat oven to 250°F.
In a mortar and pestle, crush the mustard seeds, salt and whole peppercorns. Transfer to a small bowl. Add 2 Tbsp. of olive oil and set aside.
Heat a large skillet with 1 Tbsp. olive oil over high heat and sear the meat on all sides, about 6 minutes. Transfer to a plate and rub mixture all over the roast.
Roast for 1 ½ hours or until it reaches an internal temperature of 130°F for medium rare.* Remove from oven, season with additional salt to taste and rest for 10 minutes before slicing.
Prepare the salad. Slice off ends of clementine. Using a knife, cut the rind from top to bottom including the attached white pith. Thinly slice into ¼” rounds. Place in a medium bowl with the watercress and sliced beets. Toss with olive oil, lemon juice, and salt and pepper.
In another bowl, mix the prepared horseradish with sour cream. Season with salt and pepper.
Thinly slice the roast, place on a platter and serve with watercress salad and horseradish cream sauce on the side.
*USDA recommends cooking beef to a minimum internal temperature of 145°F
