World Famous Recipes

Roast Beef with Horseradish Cream

1 tsp. black peppercorns, cracked
3/4 tsp. salt
1 (4 to 6 lb.) boneless beef rib eye roast
1 recipe Horseradish Cream, see recipe below

Sprinkle cracked peppercorns and salt evenly over roast; rub in with your fingers. Place roast, fat side up, on a rack in a 10″ x 15″ roasting pan. Insert an oven going meat thermometer into center of roast.

Roast, uncovered, in a 350º F., oven until desired doneness. Allow 1-3/4 to 2 hours for medium rare doneness 135º F., or 2 to 2-1/2 hours for medium doneness 150º F.

Reserve pan drippings for Individual Yorkshire Puddings or Yorkshire Pudding, if desired.

Cover with roast with foil; let stand while preparing pudding.

(The meat’s temperature will rise 10º F., during standing.)

To serve, slice roast. Serve with the Horseradish Cream.

Makes 12 servings.

~~~Horseradish Cream~~~
In a chilled bowl, using chilled beaters, whip:
1/2 cup whipping cream

Add and mix well:
2 TB prepared horseradish
1/2 tsp. dry mustard

Serve immediately, or cover and store horseradish mixture in the refrigerator up to 24 hours.