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This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.
Prep: 15 minutes plus standing Roast: 1 hour 15 minutes Serves: 12
3 shallots, chopped (about ½ cup)
¼ cup Food Club® Pure Olive Oil
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary plus additional for garnish
1 tablespoon chopped fresh thyme plus additional for garnish
1 tablespoon lemon zest
1¾ teaspoons Food Club® Coarse Pure Sea Salt
2¼ teaspoons Food Club® Black Pepper
1 boneless beef ribeye roast (about 3½- to 4-pounds)
1 cup Food Club® Whipping Cream
2 tablespoons prepared horseradish
- Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.
- Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
- In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
- Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.
Approximate nutritional values per serving (4 ounces beef, 2½ tablespoons horseradish cream): 306 Calories, 220g Fat (9g Saturated), 90mg Cholesterol, 387mg Sodium, 2g Carbohydrates, 1g Fiber, 1g Sugars, 25g Protein