MUSTARD, HORSERADISH AND HERB-CRUSTED ROAST BEEF

MUSTARD, HORSERADISH AND HERB-CRUSTED ROAST BEEF image

Yield 4 people

Number Of Ingredients 10

2 1/2 Pound roast beef (rump, rib, new york striploin or top sirloin roast)
1/3 Cup olive oil
2 medium carrots, peeled, cut into 1-inch pieces
3 parsnips, peeled, cut into 1-inch pieces
1 medium bulb celery root, peeled, cut into 1-inch pieces
3 Tablespoon fresh rosemary leaves, stems discarded
3 Tablespoon fresh thyme leaves, stems discarded
3 Tablespoon prepared horseradish
1 Tablespoon grainy mustard
4 Clove garlic, crushed

Steps:

1.Preheat oven to 400°F. Let roast sit at room temperature for 45 minutes before cooking. 2.Heat a large skillet over high heat and add 2 tablespoons olive oil. Season roast with salt and pepper and brown on all sides, about 8 minutes. Transfer to one side of a rimmed sheet pan, fatty side-up. Toss celery root and parsnips in 2 tablespoons oil, season with salt and pepper; arrange on other side of sheet pan. 3.Add the herbs, horseradish, mustard and garlic to the bowl of a small food processor and process until finely chopped. Add remaining 2 tablespoons oil and blend again. Spread the horseradish mixture all over the top and sides of the roast. Roast until beef is medium-rare or an instant read thermometer inserted in centre registers 125°F, about 40 to 50 minutes. Transfer to a cutting board and tent with aluminum foil. Let rest 15 minutes. Slice beef and serve with roasted vegetables.