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Horseradish Crusted Beef

We adore the spicy piquancy of horseradish and it is a perfect pairing for beef. In this cozy recipe, the roast is cooked over a bed of onions and served with a creamy, peppercorn-laden, horseradish sauce. We served it with Mustard-Glazed Sweet Root Veg for a wonderful, warm, and nourishing Sunday supper.

Horseradish Crusted Beef

3 onions, thickly sliced
2 tbs. olive oil
1½ tbs. butter
2 tbs. whole peppercorns
2 tbs. prepared horseradish sauce
1 tbs. thyme leave, chopped
2 lb. beef roast (we used sirloin)

For the cream sauce:

1 tbs. whole peppercorns, lightly crushed
2 tbs. prepared horseradish sauce
⅔ cup crème  fraîche

Heat the oven to 400°F. Toss the onions with the oil in the bottom of a roasted pan. Place the beef on top and season generously with salt.

Combine the butter, peppercorns, horseradish, and thyme in a small food processor and mix until smooth. Spread over the beef and roast for 25 minutes for medium rare, or until cooked to your liking.

Stir together the ingredients for the cream sauce and serve poured over the sliced beef.


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