Best The Roast Beast Master With Crispy Onions And Creamy Horseradish Sauce Recipes

Creamy Horseradish Sauce image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield 1 cup

Number Of Ingredients 6

1/2 cup or the last bits of mayonnaise
1/4 cup prepared horseradish
2 tablespoons stone-ground mustard
2 tablespoons or the last bits of cherry peppers, finely diced
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

In a medium bowl, whisk together the mayonnaise, horseradish, mustard, cherry peppers and honey in a small bowl. Taste and season with salt and pepper as needed. Use for topping steak or any favorite protein.

Green Beans in Creamy Horseradish Sauce image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon creamy horseradish
1 teaspoon German-style whole-grain mustard
Zest and juice of 1 lemon
1 tablespoon unsalted butter
2 cups French green beans (about 8 ounces)
Salt and pepper

Steps:

Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

Roast Beef with Horseradish Sauce image

Yield serves 4

Number Of Ingredients 7

1 top or bottom round beef roast (about 2 pounds), tied
Coarse salt and freshly ground pepper
2 tablespoons vegetable oil
6 small onions, halved lengthwise
1 cup sour cream
1/4 cup grated peeled fresh horseradish (or prepared horseradish)
1 tablespoon fresh lemon juice

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.