Smushi4roastbeefwithremouladehorseradishandfriedonion Recipes

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ROAST BEEF WITH HORSERADISH SAUCE



Roast Beef with Horseradish Sauce image

After the beef finishes cooking, let it stand at room temperature for at least 10 minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

Yield serves 4

Number Of Ingredients 7

1 top or bottom round beef roast (about 2 pounds), tied
Coarse salt and freshly ground pepper
2 tablespoons vegetable oil
6 small onions, halved lengthwise
1 cup sour cream
1/4 cup grated peeled fresh horseradish (or prepared horseradish)
1 tablespoon fresh lemon juice

Steps:

  • Preheat the oven to 375°F. Sprinkle the beef with 1/2 teaspoon salt, and season with pepper. Heat the oil in a large ovenproof sauté pan over high heat until hot but not smoking. Add the beef; brown on all sides, about 5 minutes total. Remove the pan from heat.
  • Place the onion halves in the pan, cut sides down. Transfer the pan to the oven. Cook the beef and onions until an instant-read thermometer inserted into the center of the beef registers 140°F (for medium-rare), 35 to 40 minutes. Transfer the beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve the onions.
  • Stir together the sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve the beef with the horseradish sauce and roasted onions.

SMUSHI 4: ROAST BEEF WITH REMOULADE, HORSERADISH AND FRIED ONION



Smushi 4: Roast Beef With Remoulade, Horseradish and Fried Onion image

Rene Madsden's take on open faced smorrebrod sandwiches in small portions. Make all 4 types for a sushi style meal. (smushi is a combination of smorrebrod and sushi)

Provided by MarraMamba

Categories     Lunch/Snacks

Time 15m

Yield 1 smushi

Number Of Ingredients 7

1/2 slice of high quality rye bread, buttered
3 slices of pink roast beef (cold)
1 teaspoon remoulade sauce
1 teaspoon fried onions
1 teaspoon pickled cucumber, slices
grated horseradish
mustard, cress

Steps:

  • Cover the rye bread with the sliced roast beef and top with remoulade. On one side of the remoulade place pickled cucumbers and on the other side fried onions. Top with horseradish, cress and tomato concasse.
  • Remoulade is easy made by washing the sauce of piccalilli, chop the remaining vegetables and mix them with a good quality mayonnaise.

Nutrition Facts : Calories 196.1, Fat 7.6, SaturatedFat 2.7, Cholesterol 60.4, Sodium 152.3, Carbohydrate 7.7, Fiber 0.9, Sugar 0.6, Protein 24.1

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