Excellent and easy to prepare dish. Beef roast in horseradish sauce.
1 kg of boneless chuck– Qulinary Feast
300 g of fresh spinach leaves
8-10 medium-sized potatoes
1 horseradish root
200 ml of 30% fat sweet cream
50 ml of clarified butter
50 ml of olive pomace oil
a few cloves of garlic
seasonings: salt, pepper, fresh thyme
Preparation of the meat: After taking the meat out of the packaging, dry it with paper towel. Pour a small amount of olive oil into a large plate, place a few sprigs of fresh thyme. Sprinkle the meat with salt and a big amount of pepper, on both sides. Finally, crush a few cloves of garlic, rub them into the meat and put it in the plate with olive oil and thyme. Set the meat aside for about 1 hour, into a cool place. Next, fry on both sides in the clarified butter. At the end of frying add the remaining marinade into the pan. Transfer the meat, together with the garlic and herbs, into an oven-proof dish. Use the butter remaining in the pan and some margarine to fry the peeled potatoes and onions. Place them in the oven-proof dish next to the meat, pour a small amount of beef stock, cover or wrap with aluminum foil. Put the dish into the oven, preheated to 180°C. Roast for about 1.5 hour.
Preparation of the sauce: While the meat roasts, prepare the shallot and horseradish sauce. Chop 3 shallots very finely and sauté them in clarified butter over low heat, until they become soft and glassy. While they cook, peel and grate the horseradish. Add about 200 ml of the 30% fat sweet cream into the sautéed onions. Bring to boil and cook for about 1 minute. At the end, add the grated horseradish, season with salt and freshly ground pepper.
Preparation of the spinach: A few minutes before taking the meat out of the oven, prepare the side dish of spinach. Sauté the remaining chopped shallot in melted butter, add rinsed and dried spinach leaves into the pan. Fry together for about 1 minute, until the spinach softens. Take the roast beef out of the oven, cut into slices around 1 cm thick. Arrange the food on the plate in the following order: first the sauce, next the potatoes roasted together with the meat, spinach and meat. Garnish with the shallot and horseradish sauce and parsley.