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Roast Eye of Round with Dijon & Horseradish

Posted 06/08/12 by ChefSnowball
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Views: 614
Venues: Meats
Spices & Herbs
Categories: Horseradish
Sub Categories: Beef
Keywords: roast beef, horseradish, parsley, Dijon mustard
Servings: 8
1 (4-pound) eye of round roast
1/2 cup prepared horseradish
1/4 cup Dijon mustard
1/2 cup chopped fresh parsley, divided
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1/2 cup light sour cream

Preheat oven to 450 degrees F. Set beef roast on a rack in a large roasting pan. In a small bowl, combine horseradish, mustard, half of parsley, salt and pepper. Remove ¼ cup horseradish mixture and whisk into sour cream in a small bowl to make a horseradish cream sauce for serving with the roast. Set aside in refrigerator. Rub remaining horseradish mixture all over beef roast. Roast 25 minutes. Reduce oven temperature to 325 degrees F and continue roasting about 45 minutes or until roast has reached desired degree of doneness. Note that the meat will continue cooking while it rests after being removed from the oven and the temperature will rise another 5 or 10 degrees. Let roast rest 15 minutes before slicing.

Garnish roast with remaining parsley. Cut into very thin slices and serve with horseradish cream sauce.
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