Rosemary-Garlic Striploin Roast
with Horseradish Cream
A simple rub of chopped rosemary, Dijon and garlic imbues this roast with an unforgettable and drool-worthy herbaceous aroma. The striploin roast cooks over a bed of onions, lending another layer of savouriness to the drippings used for the beef gravy. The horseradish cream perfectly complements this beautiful piece of beef. Make sure you have some with every bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1200 g
Beef Striploin Roast
2 sprig
Rosemary
2 tsp
Garlic Powder
4 tbsp
Horseradish
(Contains Sulphites)
6 tbsp
Sour Cream
(Contains Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Chives
Not included in your delivery
2 tbsp
Oil*
2.25 tsp
Salt*
1.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 475°F. Wash and dry all produce. Remove striploin roast from the fridge. Set aside to come up to room temperature, 1 hr. Meanwhile, strip rosemary leaves from stems, then finely chop. Stir together rosemary, 2 tsp garlic powder and 2 tbsp oil in a small bowl. Set aside.
Squeeze out and discard any liquid from horseradish packets. Add horseradish, sour cream, 2 tbsp chives and 4 tbsp mayo to medium bowl. Season with pepper and 1/4 tsp salt, then stir to combine. Cover remaining chives with plastic wrap, then place in the fridge until ready to use. (NOTE: Remaining chives are used to garnish glazed carrots and mashed potatoes.) Take a 30 min break. Or, if you’ve ordered the veggie add-on, start the veggie add-on now.
After roast has rested at room temperature for 1 hr, pat roast dry with paper towels. Season all over with 2 tsp salt and 1 tsp pepper. Place roast in a roasting pan or on a metal baking sheet. (NOTE: DO NOT use a glass or ceramic dish to roast beef.) Rub roast all over with rosemary mixture, then arrange fat-side up. •Roast beef in the middle of the oven for 15 min. (NOTE: Start boiling potatoes when beef goes in the oven.) After 15 min, reduce oven temperature to 350˚F. Roast until cooked to desired doneness, 25-35 min.** (NOTE: Bake green bean gratin next to roast after oven is turned down to 350˚F.)
Transfer roast to a clean cutting board. Cover loosely with foil, then set aside to rest for 15-20 min. While roast rests, make beef gravy and reheat glazed carrots and sausage rolls, if desired. After resting, cut roast in half crosswise, then thinly slice across the grain. Transfer roast to a serving platter. Transfer horseradish cream to a serving bowl and serve alongside.
