ROAST BARON OF BEEF WITH MUSTARD HORSERADISH SAUCE
Ingredients:
3 1/2 – 4lb Inside Round Roast
Seasoning:
3 Tbsp Coarse ground Dijon mustard
2 Tbsp prepared horseradish
2 Tbsp, butter softened
3 cloves garlic, minced
1 tsp dried thyme leaves
1 tsp dried basil leaves
1 tsp dried oregano leaves
½ tsp ground black pepper
Sauce:
3 Tbsp butter
2 Tbsp finely chopped green onion
1 Tbsp balsamic vinegar
2 Tbsp flour
1 cup beef broth
½ cup red wine
2 Tbsp Dijon mustard
1 tsp horseradish
1 tsp sugar
Salt and Pepper to taste
Directions:
Combine seasoning ingredients and spread over the surface of the roast with a rubber spatula. Place in a shallow roasting pan and roast in a 325°F oven for about 30 minutes per pound or to desired degree of doneness, using thermometer as a final guide: (140°F-rare; 150°F-medium; 160°F-well).
Remove roast from pan and set aside. Remove any large pieces of charred drippings from pan. Add butter and onion to roasting pan and cook over burner on low-medium heat stirring to soften and cook green onion about 3 minutes. Add vinegar and scrape bottom of pan to deglaze drippings. Add flour, stirring and cooking for 1-2 minutes. Stir in wine and beef broth. Add mustard, horseradish, sugar, salt and pepper. Stir until sauce comes to a boil and thickens slightly. Remove from heat. Strain sauce through sieve or strainer. Carve beef and serve with sauce.
