The basics of this recipe came from an old internet forum. My printed copy is long gone so I more or less rely on memory for the basics. It’s another of those things that really doesn’t have to be exact to be delicious.
A little fresh parsley combined with the herb mixture would be great but I didn’t have any on hand so I skipped it.
- Roast Beef, whatever cut you like
- Prepared Horseradish, 6 tablespoons, divided
- Dijon Mustard, 6 tablespoons, divided
- Garlic, 3 or 4 cloves, finely minced
- Dill, 2 to 3 tablespoons, snipped
- Thyme, 1 tablespoon, snipped
- Salt and Pepper
Preheat the oven to 350. Mince the garlic. In a small bowl, combine half the horseradish, half the mustard and the garlic.
Snip the herbs.
Combine them with remaining horseradish and mustard.
Heat a large skillet over medium high heat and brown the meat on all sides.
Season the meat with salt and pepper and place it in a roasting pan. Coat it with the garlic/mustard/horseradish mixture. Roast for about 30 minutes.
Take the meat out of the oven and coat it with the herb/horseradish/mustard mixture. Put it back in the oven.
Continue roasting until it’s done to your liking. I use a thermometer fork and cook it until it’s at 125. Remove it from the oven and let it stand for a few minutes before slicing.
Slice it up.
Serve and enjoy!