Best Beef With Horseradish Sauce Recipes

FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
• Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

ROAST BEEF HORSERADISH SAUCE

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

BEEF AND HORSERADISH SAUCE SANDWICH

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
• To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
• Yield: 1 cup

ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Preheat the oven to 375°F. Sprinkle the beef with 1/2 teaspoon salt, and season with pepper. Heat the oil in a large ovenproof sauté pan over high heat until hot but not smoking. Add the beef; brown on all sides, about 5 minutes total. Remove the pan from heat.
• Place the onion halves in the pan, cut sides down. Transfer the pan to the oven. Cook the beef and onions until an instant-read thermometer inserted into the center of the beef registers 140°F (for medium-rare), 35 to 40 minutes. Transfer the beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve the onions.
• Stir together the sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve the beef with the horseradish sauce and roasted onions.

RIB ROAST OF BEEF WITH BEETS, POTATOES, AND HORSERADISH

Steps:

• Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.
• Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.
• In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.