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…
Instructions
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1
With the rack in the middle position, preheat the oven to 400°F (200°C).
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2
In a glass baking dish, coat the potatoes with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside.
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3
On a plate, coat the roast with the steak spice.
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4
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.
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5
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.
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6
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.
