Cold Roast Beef with Horseradish Dressing
Here’s a piece of beef as we love it, with the idea that people can serve themselves directly at the table, buffet-style, with potatoes that cook at the same time as the meat. Steak spices and mustard give the dish a lot of flavour, while the dressing featuring the surprising combination of horseradish and maple […]
Ingredients
- 1 1/2 lb (675 g) small baby potatoes
- 3 tbsp (45 ml) olive oil
- 1 top sirloin beef roast, about 2.2 lb (1 kg), tied
- 2 tbsp Montreal steak spice
- 2 tbsp (30 ml) Dijon mustard
- 1/2 cup (125 ml) olive oil
- 1/4 cup (60 ml) prepared horseradish
- 1/4 cup (60 ml) white wine vinegar
- 2 tsp (10 ml) Dijon mustard
- 2 tsp (10 ml) maple syrup
- 3 1/4 cups (115 g) watercress (see note)
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a glass baking dish, coat the potatoes with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside.
- On a plate, coat the roast with the steak spice.
- In a large skillet over medium-high heat, brown the roast on all sides in the remaining oil. Place the roast at the centre of the baking dish. Using a pastry brush, coat the roast with the mustard on all sides.
- Bake for 35 to 40 minutes or until a thermometer inserted into the centre of the roast reads 118°F (48°C) for rare or 125°F (52°C) for medium-rare. Remove the roast from the oven and set aside on a plate. Continue to bake the potatoes as needed until tender and golden.
- Let the roast and potatoes cool for 1 hour. Return the roast to the baking dish. Cover the baking dish with plastic wrap. Refrigerate for 3 hours or overnight.
Here’s a piece of beef as we love it, with the idea that people can serve themselves directly at the table, buffet-style, with potatoes that cook at the same time as the meat. Steak spices and mustard give the dish a lot of flavour, while the dressing featuring the surprising combination of horseradish and maple syrup is offered upon serving. A tip of the hat to the Sunday roast.