Sunday, May 13, 2018

Roast Beef with Horseradish Caper Sauce

Roast Beef with Horseradish Caper Sauce 

This is one of those make your mouth water recipes. And it also a recipe to make on a weekend. Total Time: 4+ hours. Serves: 4. Rule of thumb: 1/2 pound of beef per person. 


2 lbs Rump Roast 

Olive Oil

Salt and Pepper, to taste

2 tbsp Tarragon (chopped)

2 tsp Horseradish Sauce

1 tbsp Dijon Mustard

Juice of half a Lemon

1 cup Greek Yoghurt

2 tbsp Capers


Remove the beef from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 175ºF

Rub the beef all over with olive oil and season with salt and pepper. Sear the beef on all sides in a hot, heavy frying pan for approximately 8 minutes. Place the beef into a roasting pan and put into the middle of the preheated oven. Cook for 3½ hours uncovered without basting.

Remove to a carving board and cover with a double sheet of foil. Leave to rest for 30 minutes before carving. (When carving be sure to cut across the grain, failure to do so will make the beef seem tough.)

For the sauce, combine the remaining ingredients and season with salt and pepper to taste. Can be served either warm or cold.

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