Roast Beef with Horseradish Potatoes

Roast Beef with Horseradish Potatoes
Photo by Michael Paul

Ingredients

  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 5 pounds Idaho potatoes, peeled and cut into eighths
  • 1 tablespoon cracked black peppercorns
  • 1 tablespoon kosher salt
  • 2 tablespoons unsalted butter
  • 4 ounces cream cheese, room temperature
  • + 13 more ingredients
    • 2 garlic cloves, minced
    • 1 tablespoon cracked black peppercorns
    • 5 pounds Idaho potatoes, peeled and cut into eighths
    • 1 tablespoon olive oil
    • 1 3-pound eye-round roast
    • 1 3-pound eye-round roast
    • ¼ cup bottled white horseradish
    • 1 tablespoon olive oil
    • 2 scallions, white and light green parts only, thinly sliced
    • 1 tablespoon kosher salt
    • 2 scallions, white and light green parts only, thinly sliced
    • 4 ounces cream cheese, room temperature
    • ¼ cup bottled white horseradish

Heat oven to 450° F. Place the beef in a roasting pan and rub the oil, cracked pepper, salt, and garlic all over the meat to coat evenly. Place the beef in the oven and roast for about 20 minutes. Turn over and roast another 25 minutes or until an instant-read thermometer inserted in the center o...

View full recipe at My Recipes

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