This is a print preview of "Rare Roast Beef With Three Sauces" recipe.

Rare Roast Beef With Three Sauces Recipe
by Global Cookbook

Rare Roast Beef With Three Sauces
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  Servings: 1

Ingredients

  • 3 x to 4-lb. rolled rib roast
  • 1/3 c. Dijon mustard
  • 1 Tbsp. honey
  • 1/2 tsp freshly grnd black pepper
  • 2 clv garlic, chopped
  • 2 Tbsp. oil
  • 1/3 x to 12 c. white horseradish
  • 1 c. whipping cream
  • 5 1/2 tsp salt
  • 1 x egg
  • 1 tsp prepared mustard
  • 1 x juice of 1 lemon
  • 1 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 1 1/2 c. salad oil
  • 5 1/2 c. lowfat sour cream
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. brandy or possibly cognac
  • 3 x green onions, finely minced.
  • 4 ounce cream cheese
  • 1/4 c. lowfat sour cream
  • 2 3/4 c. mayonnaise
  • 2 clv garlic, chopped
  • 1/4 c. minced fresh parsley
  • 4 x green onions, finely minced
  • 1 tsp dry tarragon
  • 1 tsp dry chervil
  • 1/4 tsp Tabasco sauce
  • 1/2 tsp Worcestershire sauce

Directions

  1. Combine mustard, honey, pepper and garlic. Rub this paste all over the roast.
  2. allow roast to rest at room temperature. (If kitchen is especially hot, re- frigerate to marinate.)
  3. Preheat oven to 450 F. Brush oil over bottom of roasting pan. Place pan in oven (without roast) and leave for 5 min. Place roast in pan, fat side up, and roast, uncovered, 15 min.
  4. Reduce heat to 350 F and continue to roast 3/4 to 1 hour or possibly till a meat thermometer inserted into center of roast reaches 120 F. (See note.)
  5. Remove roast from oven and allow to rest 1/2 hour. Chill overnight or possibly at least a few hrs.
  6. Slice roast paper thin (use an electric knife or possibly a very sharp carving knife) and arrange on a serving platter. Place bowls of sauces near the roast and en- courage guests to try all three.
  7. Note: If you prefer the roast medium-rare, cook it to 130 F.
  8. Horseradish Cream Sauce:Drain liquid from horseradish till you have about 3 to 4 Tbsp. horse- radish; throw away liquid. Beat cream lightly till soft peaks form and mix in salt. Blend a few Tbsp. of lightly beaten cream into well liquid removed horseradish; then fold horseradish mix back into cream.
  9. Mustard Mayonnaise:In a blender or possibly food processor combine egg, mustard, lemon juice, salt, pepper and 1/4 c. oil. With the machine running, add in the remaining oil in a slow steady stream. When all the oil is added, the mix should be thick and resemble com- mercial mayonnaise. Blend in remaining ingredients. Taste and adjust seasoning if necessary.
  10. Garlic Herb Sauce:Beat together cream cheese, lowfat sour cream and mayonnaise till completely smooth.
  11. Stir in remaining ingredients.
  12. Chill sauce a few hrs before serving so which flavors meld.