Roast Beef with Horseradish Cream - PCOS-Friendly Recipe

Roast Beef with Horseradish Cream
Servings: 6
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
A juicy seasoned sirloin tip roast is the centerpiece of this delicious meal. With a side of roasted potatoes, it's sure to be a family favorite. Serve for dinner, or for a special occasion to feed a group.

Ingredients

  • 4 clove garlic
  • 2 sprig fresh rosemary
  • 1 tsp. olive oil
  • 1 tbsp. olive oil
  • Pepper
  • 1 1/2 lb. Yukon gold potatoes
  • 1 whole tri-tip (sirloin tip) roast
  • 1/4 c. heavy or whipping cream
  • 2 tbsp. prepared horseradish
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. white wine vinegar

Instructions

  1. Preheat oven to 475 degrees F. With side of knife, gently smash 3 cloves garlic; discard peel. Into small bowl, crush remaining clove garlic with press. Cut 1 rosemary sprig into 1-inch pieces; set aside. Remove leaves from other sprig; discard stem. Finely chop leaves and add to bowl with crushed garlic along with 1 teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; set aside.
  2. In 18" by 12" jelly-roll pan, combine potatoes, remaining 1 tablespoon oil, smashed garlic, snipped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer, making space in center of pan for beef. Place beef in center of pan, fat side down; rub with reserved garlic-rosemary mixture.
  3. Roast 20 minutes or until beef browns. Reset oven control to 350 degrees F. Roast 8 to 10 minutes or until temperature on meat thermometer, inserted into thickest part of beef, reaches 130 degrees F; transfer to cutting board. Cover loosely; let stand 10 minutes. Transfer potatoes to platter.
  4. Meanwhile, whisk cream, horseradish, mustard, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until well blended. Slice meat thinly; serve with potatoes and horseradish cream.

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