This piquant coating penetrates the beef, adding incredible flavour. You can use prepared horseradish or purchase a small piece of fresh horseradish root from the market. Start the Roasted Vegetables with the beef; then, when the roast is out of the oven resting, raise the temperature to crisp them.
- Portion size 16 servings
- Credits : Canadian Living Magazine: April 2003
Red Wine Gravy:
Place roast, fat side up, on greased rack in roasting pan. In bowl, mix dry mustard with 1 tbsp (15 mL) water. Stir in garlic, horseradish, oil, thyme, salt and pepper; spread over top and sides of roast. (Make-ahead: Cover and refrigerate for up to 1 day.)
Roast in 325°F (160°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 1 hour and 40 minutes; 150°F (65°C) for medium-rare, about 2 hours. Transfer roast to carving board and tent with foil; let stand for up to 30 minutes before slicing.
Red Wine Gravy: Meanwhile, skim fat from pan juices. Add onion, thyme and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add 3/4 cup (175 mL) of the beef stock and wine, scraping up brown bits from bottom of pan; reduce heat and simmer for 2 minutes. In bowl, whisk potato starch with remaining stock; whisk into pan. Cook, stirring, until thickened. Strain; serve with beef.
Nutritional facts <b>Per each of 16 servings:</b> about
- Sodium 246 mg
- Protein 20 g
- Calories 260.0
- Total fat 18 g
- Cholesterol 54 mg
- Saturated fat 7 g
- Total carbohydrate 2 g
- Iron 15.0
- Folate 5.0
- Calcium 2.0
- Vitamin C 2.0