28 28
YIELD
12 servings
ACTIVE
35 minutes
TOTAL
1 hour 15 minutes
¼ CUP WHOLE-GRAIN DIJON MUSTARD
3 TBSP MIXED CHOPPED FRESH HERBS (SAGE, ROSEMARY AND THYME)
1 TBSP EXTRA-VIRGIN OLIVE OIL
VEGETABLE OIL, FOR BROWNING
1 OVEN-READY, TIED FILLET OF BEEF ROAST (4 LB)
1 TSP KOSHER SALT
FRESHLY GROUND PEPPER
1 CUP REDUCED-FAT SOUR CREAM
½ CUP CREAM-STYLE HORSERADISH SAUCE
1½ TBSP CHOPPED PARSLEY
1½ TSP HONEY MUSTARD
PEPPER
Heat oven to 450°F. In a small bowl, mix mustard, herbs and olive oil.
Heat a large Dutch oven over medium-high heat. Add enough vegetable oil to just coat bottom of pan. Pat beef dry with paper towel and season with salt. Sear beef, turning every 3 minutes, until all sides are well browned, about 12 minutes total. Transfer beef to a roasting rack set in a shallow roasting pan and brush with the mustard mixture.
Roast the beef 15 to 20 minutes until an instant-read thermometer inserted in center registers 125°F, for medium-rare. Let beef rest on a cutting board, loosely tented with foil, 15 to 20 minutes.
Meanwhile, to make HORSERADISH SAUCE, whisk all ingredients in a medium bowl until blended.
Slice beef into thick slices. Serve warm or at room temperature with horseradish sauce.
Horseradish sauce can be made up to 2 days ahead and refrigerated.
CALORIES 440 TOTAL FAT 34G SATURATED FAT 13G CHOLESTEROL 13MG SODIUM 389MG
TOTAL CARBOHYDRATES 4G DIETARY FIBER 1G PROTEIN 29G
