By Chef Reynaldo Tovar – The Madison Restaurant
Roast Beef 3 lb Tenderloin cleaned 1 C Whole grain Dijon mustard 1/2 C Horseradish 2 sprigs Rosemary 3 T Canola oil
Season the meat well with salt and pepper and tie in a tight oval shape with the butcher twine. Spread the mustard and horseradish generously all over the meat and secure one sprig of rosemary on each side. Heat a wide saute pan or a cast iron skillet for 3-5 minutes. Add the oil and sear the meat on all sides. Remove the meat to a roasting rack and place in the oven. Roast for 40-45 minutes. The internal temperature should be 135 degrees (medium rare). Let stand for 10 minutes before thinly slicing. Warm Potato Salad 3 lb Bliss potatoes 3 oz Olive oil 2 oz Cider vinegar 2 T Shallots minced 1 1/2 T Whole grain Dijon mustard 1 T Parsley chopped 1 1/2 T Tarragon chopped 1 1/2 t Sugar 1/2 t Salt 1/2 t Black pepper Place potatoes in a pot and cover with water. Bring to a boil and cook until tender. Strain and let cool. When cool enough to handle, slice at 1/4 inch thick. In a large bowl, whisk together olive oil, vinegar, shallots, and mustard. Add the parsley, tarragon, sugar, salt and pepper. Gently toss the potatoes in the dressing and keep warm. Grilled Tomatoes 2 Beefsteak tomatoes 2 T Olive oil 1 t Fresh thyme leaves Cut the tomatoes in half. Brush each half with the olive oil and season with salt. Heat a grilling pan and when very hot, grill the tomatoes, skin side down first, for 2 minutes on each side. Sprinkle with the thyme leaves while hot. Keep warm until ready to serve. Plating: Place 3-4 dabs of potato salad in the middle of a serving plate. Fan the roast beef slices and one half tomato per plate. The roast beef can be served warm or cold.
Horseradish Mustard Crusted Roast Beef
Horseradish Mustard Crusted Roast Beef taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By Chef Reynaldo Tovar – The Madison Restaurant
-
Roast Beef 3 lb Tenderloin cleaned 1 C Whole grain Dijon mustard 1/2 C Horseradish 2 sprigs Rosemary 3 T Canola oil
-
Season the meat well with salt and pepper and tie in a tight oval shape with the butcher twine. Spread the mustard and horseradish generously all over the meat and secure one sprig of rosemary on each side. Heat a wide saute pan or a cast iron skillet for 3-5 minutes. Add the oil and sear the meat on all sides. Remove the meat to a roasting rack and place in the oven. Roast for 40-45 minutes. The internal temperature should be 135 degrees (medium rare). Let stand for 10 minutes before thinly slicing. Warm Potato Salad 3 lb Bliss potatoes 3 oz Olive oil 2 oz Cider vinegar 2 T Shallots minced 1 1/2 T Whole grain Dijon mustard 1 T Parsley chopped 1 1/2 T Tarragon chopped 1 1/2 t Sugar 1/2 t Salt 1/2 t Black pepper Place potatoes in a pot and cover with water. Bring to a boil and cook until tender. Strain and let cool. When cool enough to handle, slice at 1/4 inch thick. In a large bowl, whisk together olive oil, vinegar, shallots, and mustard. Add the parsley, tarragon, sugar, salt and pepper. Gently toss the potatoes in the dressing and keep warm. Grilled Tomatoes 2 Beefsteak tomatoes 2 T Olive oil 1 t Fresh thyme leaves Cut the tomatoes in half. Brush each half with the olive oil and season with salt. Heat a grilling pan and when very hot, grill the tomatoes, skin side down first, for 2 minutes on each side. Sprinkle with the thyme leaves while hot. Keep warm until ready to serve. Plating: Place 3-4 dabs of potato salad in the middle of a serving plate. Fan the roast beef slices and one half tomato per plate. The roast beef can be served warm or cold.
