Rare Roast Beef With Three Sauces Recipe
Servings: 1
Ingredients
- 3 x to 4-lb. rolled rib roast
- 1/3 c. Dijon mustard
- 1 Tbsp. honey
- 1/2 tsp freshly grnd black pepper
- 2 clv garlic, chopped
- 2 Tbsp. oil
- 1/3 x to 12 c. white horseradish
- 1 c. whipping cream
- 5Â 1/2 tsp salt
- 1 x egg
- 1 tsp prepared mustard
- 1 x juice of 1 lemon
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1Â 1/2 c. salad oil
- 5Â 1/2 c. lowfat sour cream
- 2 Tbsp. Dijon mustard
- 1 Tbsp. brandy or possibly cognac
- 3 x green onions, finely minced.
- 4 ounce cream cheese
- 1/4 c. lowfat sour cream
- 2Â 3/4 c. mayonnaise
- 2 clv garlic, chopped
- 1/4 c. minced fresh parsley
- 4 x green onions, finely minced
- 1 tsp dry tarragon
- 1 tsp dry chervil
- 1/4 tsp Tabasco sauce
- 1/2 tsp Worcestershire sauce
Directions
- Combine mustard, honey, pepper and garlic. Rub this paste all over the roast.
- allow roast to rest at room temperature. (If kitchen is especially hot, re- frigerate to marinate.)
- Preheat oven to 450 F. Brush oil over bottom of roasting pan. Place pan in oven (without roast) and leave for 5 min. Place roast in pan, fat side up, and roast, uncovered, 15 min.
- Reduce heat to 350 F and continue to roast 3/4 to 1 hour or possibly till a meat thermometer inserted into center of roast reaches 120 F. (See note.)
- Remove roast from oven and allow to rest 1/2 hour. Chill overnight or possibly at least a few hrs.
- Slice roast paper thin (use an electric knife or possibly a very sharp carving knife) and arrange on a serving platter. Place bowls of sauces near the roast and en- courage guests to try all three.
- Note: If you prefer the roast medium-rare, cook it to 130 F.
- Horseradish Cream Sauce:Drain liquid from horseradish till you have about 3 to 4 Tbsp. horse- radish; throw away liquid. Beat cream lightly till soft peaks form and mix in salt. Blend a few Tbsp. of lightly beaten cream into well liquid removed horseradish; then fold horseradish mix back into cream.
- Mustard Mayonnaise:In a blender or possibly food processor combine egg, mustard, lemon juice, salt, pepper and 1/4 c. oil. With the machine running, add in the remaining oil in a slow steady stream. When all the oil is added, the mix should be thick and resemble com- mercial mayonnaise. Blend in remaining ingredients. Taste and adjust seasoning if necessary.
- Garlic Herb Sauce:Beat together cream cheese, lowfat sour cream and mayonnaise till completely smooth.
- Stir in remaining ingredients.
- Chill sauce a few hrs before serving so which flavors meld.
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